[113 g])
1 medium tomato, peeled and diced (1½
cups [240 g])
1–3 green Thai, serrano, or cayenne
chiles, thinly sliced
½ teaspoon coarse sea salt
4 ripe bananas, peeled and cut in ¼-inch
(6-mm) rounds (3 cups [450 g])
- In a deep, heavy pan, heat the oil over
medium-high heat. - Add the cumin and cook until the
seeds sizzle, about 30 seconds. - Add the tomato, chiles, and salt. Turn
the heat to medium-low and cover the
pan. Cook for 2 to 3 minutes, until the