Latin Salsa with Plantain Chips Recipe

Latin Salsa with Plantain Chips Recipe

Latin Salsa with Plantain Chips Recipe
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings

Ingredients

Chips

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) jalapeño peppers, seeded, minced
  • 1/2 cup finely chopped red onion
  • 2 tsp Durkee® Cilantro
  • 1 tsp sugar
  • 1/2 tsp Spice Islands Crushed Rosemary
  • 1/2 tsp Durkee® Thyme, Ground
  • 1/2 tsp Durkee® Black Pepper, Regular Grind
  • 2 tbsp lemon juice
  • 2 tbsp lime juice
  • 1 1/2 tbsp red wine vinegar
  • 3 tbsp olive oil, pure OR olive canola blend

Directions

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.

Tips

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

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