Charoset, a traditional Passover condiment, represents the mortar used by Israelite slaves in Egypt. In this contemporary Mexican version, bananas and other fruit are puréed and cooked down to a sweet spread.
"Some people say that the banana was the original 'apple' of the Garden of Eden," says Mexican-Jewish food writer Lila Louli, who collaborated with chef Roberto Santibañez on his Passover recipes. "It's also a very common ingredient in Mexican cooking."
Recipe information
Yield
Makes 5 to 6 cups
Ingredients
Preparation
Step 1
Combine all ingredients in food processor and purée. Transfer mixture to large saucepan and simmer over low heat, stirring frequently, until thickened, about 15 to 20 minutes. Cool completely, then chill, covered, until cold. Serve with matzoh or corn tortillas.
Tip:
Step 2
Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S. It's available at www.adrianascaravan.com.
Recipe notes
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