Sweet Plantain Salsa with Tostones

Yield:
3 cups salsa
Level:
Easy
Ingredients
  • 1 cup cooked black beans
  • 1 ear corn, grilled, kernels removed
  • 1 small red bell pepper, seeded and diced
  • 1 small red onion, finely diced
  • 1 to 2 jalapenos, seeded and finely diced
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 very ripe plantains
  • 1/3 cup vegetable oil
  • TOSTONES:
  • 4 large unripe plantains
  • Canola oil
  • Salt to taste
Directions
  • In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro. Add lime juice, olive oil, salt and pepper.

  • Cut ends off plantains and peel. Cut plantains on the bias so that resulting slices are about 1/2-inch thick. In a large nonstick sautepan over medium to high heat, heat oil. Saute plantains in batches until golden, about 2 minutes on each side. Remove fried plantains to paper towels to drain and sprinkle with salt, if desired. Chop cooled plantains into ?-inch dice and add to bean mixture. Serve with Tostones (see recipe below

TOSTONES:
  • Cut ends off plantains and peel. Cut plantains so that resulting slices are 1-inch round pieces. In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil. Fry plantains in batches until golden and softened, about 2 minutes on each side. Remove from sautepan and drain. Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick. Briefly dip in a bowl of warm salted water and drain. Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side. Drain on paper towels and sprinkle with salt. Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones


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