Description
Plantains, sometimes referred to as "cooking bananas", have a mild potato-like flavor that blends well with garlic to make chip dippers for spicy Latin salsa.Ingredients
salsa
- 1-1/4 cups (1 medium) cucumber, seeded, finely chopped
- 2 cups (2 medium) tomatoes, skins removed, seeded, chopped
- 1/3 cup (2 medium) jalapeno peppers, seeded, minced
- 1/2 cup finely chopped red onion
- 2 teaspoons Spice Islands Cilantro
- 1 teaspoon sugar
- 1/2 teaspoon Spice Islands Crushed Rosemary
- 1/2 teaspoon Spice Islands Thyme, Ground
- 1/2 teaspoon Spice Islands Pepper, Black Fine Grind
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1-1/2 tablespoons red wine vinegar
- 3 tablespoons Mazola® Pure Olive Oil
chips
- 4 medium green plantains, peeled
- 1/2 teaspoon Spice Islands Garlic Salt
- Enough for frying Mazola® Corn Oil
Directions
For Salsa:Combine cucumber, tomatoes, jalapeno peppers, onion and
cilantro in medium bowl. Whisk sugar, rosemary, thyme,
pepper, lemon and lime juices, vinegar and olive oil in a small
bowl; pour over vegetables. Sir to combine. Chill 1 hour for
best flavor.
For Chips:
Heat approximately 2 inches of oil in a deep
saucepan.
Cut plantains into thirds, crosswise. Slice each third lengthwise
into very thin 1/4-inch slices. Deep fry a few slices at a time
until golden, about 2 to 3 minutes; remove with a slotted
spoon. Place chips on absorbent toweling and sprinkle with
garlic salt.
RECIPE NOTE: A mandolin slicer works well to make
uniform, thinly sliced chips.
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