Recipe courtesy of Chuck Hughes
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
About 3 cups/750 ml

Ingredients

Directions

In a skillet over medium heat, melt the butter with the canola oil. Add the onions and saute with the garlic and leeks until translucent. Add the plantains and continue sauteing for 5 minutes. Add the bonito flakes and allspice and continue sauteing for 2 to 3 minutes. Transfer the mixture to a food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Salsa

Recipe courtesy of Alton Brown

Mango Salsa

Recipe courtesy of Ellie Krieger

Salsa Diablo

Recipe courtesy of Ree Drummond

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Pork Chops With Pineapple Salsa

Recipe courtesy of Food Network Kitchen

Ground Chicken Tacos with Creamy Salsa

Recipe courtesy of Sunny Anderson

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories