Latin Salsa with Plantain Chips

Latin Salsa with Plantain Chips

Delicious Latin salsa with plantain chips.

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4



  • 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



For Salsa:
  1. 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:
  1. Heat approximately 2 inches of oil in a deep saucepan.
  2. 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.


A mandolin slicer works well to make
uniform, thinly sliced chips.