Latin Salsa with Plantain Chips
Delicious Latin salsa with plantain chips.
- Total Time: 1 Hour, 50 Minutes
- Yield: 4
Ingredients
Salsa:
- 1-1/4 cup (1 medium) cucumber, seeded, finely chopped
- 2 cup (2 medium) tomatoes, skins removed, seeded, chopped
- 1/3 cup (2 medium) jalapeno peppers, seeded, minced
- 1/2 cup finely chopped red onion
- 2 tsp Cilantro
- 1 tsp sugar
- 1/2 tsp Crushed Rosemary
- 1/2 tsp Ground Thyme
- 1/2 tsp Fine Grind Black Pepper
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 1-1/2 tbsp red wine vinegar
- 3 tbsp Pure Olive Oil
Chips:
- 4 medium green plantains, peeled
- 1/2 tsp Garlic Salt
- Enough for frying Crisco 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.
Tips
A mandolin slicer works well to make
uniform, thinly sliced chips.
