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Latin Salsa with Plantain Chips

Spice Islands®

Latin Salsa with Plantain Chips


  • Prep Time: 20 minutes
  • Total Time: 1 hour 30 minutes

4 servings



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® Ground Thyme

1/2 teaspoon Spice Islands® Fine Grind Black Pepper

2 tablespoons lemon juice

2 tablespoons lime juice

1-1/2 tablespoons red wine vinegar

3 tablespoons Mazola® Pure Olive Oil


4 medium green plantains, peeled

1/2 teaspoon Spice Islands® Garlic Salt

Enough for frying Mazola® Corn Oil


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

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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