Sweet Plantain Salsa With Tostones
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Black Bean (cooked)1 small
Red Onion (finely diced)1 cup
Cilantro (chopped)2 tbsps
Olive Oil1 cup
Vegetable OilDirections:
1
In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro
2
Add lime juice, olive oil, salt and pepper
3
Cut ends off plantains and peel
4
Cut plantains on the bias so that resulting slices are about 1/2-inch thick
5
In a large nonstick sautepan over medium to high heat, heat oil
6
Saute plantains in batches until golden, about 2 minutes on each side
7
Remove fried plantains to paper towels to drain and sprinkle with salt, if desired
8
Chop cooled plantains into ?-inch dice and add to bean mixture
9
Serve with Tostones (see recipe below) TOSTONES: Cut ends off plantains and peel
10
Cut plantains so that resulting slices are 1-inch round pieces
11
In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil
12
Fry plantains in batches until golden and softened, about 2 minutes on each side
13
Remove from sautepan and drain
14
Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick
15
Briefly dip in a bowl of warm salted water and drain
16
Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side
17
Drain on paper towels and sprinkle with salt
18
Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones)