Recipe courtesy of Curtis Aikens

Sweet Plantain Salsa with Tostones

  • Level: Easy
  • Yield: 3 cups salsa
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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

  1. In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro. Add lime juice, olive oil, salt and pepper.
  2. 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)
  3. 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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