Recipe courtesy of Curtis Aikens
Sweet Plantain Salsa with Tostones
- Level: Easy
- Yield: 3 cups salsa
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 80
- Dietary Fiber
- 9
- Sugar
- 34
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 735
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.)