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Latin Salsa with Plantain Chips

Latin Salsa with Plantain Chips



  • 1 ¼ c. (1 medium) cucumber, seeded, finely chopped
  • 2 c. (2 medium) tomatoes, skins removed, seeded, chopped
  • 13 c. (2 medium) jalapeño peppers, seeded, minced
  • ½ c. finely chopped red onion
  • 2 tsp. Durkee® Cilantro
  • 1 tsp. sugar
  • ½ tsp. Spice Islands Crushed Rosemary
  • ½ tsp. Durkee® Ground Thyme
  • ½ tsp. Durkee® Regular Grind Black Pepper
  • 2 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 1 ½ tbsp. red wine vinegar
  • 3 tbsp. olive oil, pure OR olive canola blend



For Salsa:

  1. Combine cucumber, tomatoes, jalapeño 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. 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.