Latin Salsa with Plantain Chips Recipe

Name: Latin Salsa with Plantain Chips Recipe
Prep time: 20 min
Yield: 4 servings
Ingredients: Chips; 4 medium green plantains, peeled; 1/2 tsp Durkee® Garlic Salt; Enough for frying corn oil; Salsa; 1 1/4 cup (1 medium) cucumber, seeded, finely chopped; 2 cup (2 medium) tomatoes, skins removed, seeded, chopped; 1/3 cup (2 medium) jalapeño peppers, seeded, minced; 1/2 cup finely chopped red onion; 2 tsp Cilantro; 1 tsp sugar; 1/2 tsp Spice Islands Crushed Rosemary; 1/2 tsp Durkee® Thyme, Ground; 1/2 tsp Durkee® Black Pepper, Regular Grind; 2 tbsp lemon juice; 2 tbsp lime juice; 1 1/2 tbsp red wine vinegar; 3 tbsp olive oil, pure OR olive canola blend

Prep Time: 20 Minutes
Yield: 4 servings

Ingredients

Chips

4 medium green plantains, peeled
1/2 tsp Durkee® Garlic Salt
Enough for frying corn oil

Salsa

1 1/4 cup (1 medium) cucumber, seeded, finely chopped
2 cup (2 medium) tomatoes, skins removed, seeded, chopped
1/3 cup (2 medium) jalapeño peppers, seeded, minced
1/2 cup finely chopped red onion
2 tsp Cilantro
1 tsp sugar
1/2 tsp Spice Islands Crushed Rosemary
1/2 tsp Durkee® Thyme, Ground
1/2 tsp Durkee® Black Pepper, Regular Grind
2 tbsp lemon juice
2 tbsp lime juice
1 1/2 tbsp red wine vinegar
3 tbsp olive oil, pure OR olive canola blend

Directions

FOR SALSA:

Combine cucumber, tomatoes, jalapeño peppers, onion and cilantro in medium bowl. Whisk sugar, rosemary, thyme, pepper, lemon and lime juices, vinegar and olive oil in a small bowl; pour over vegetables. Sir to combine. Chill 1 hour for best flavor.

FOR CHIPS:

Heat approximately 2 inches of oil in a deep saucepan. Cut plantains into thirds, crosswise. Slice each third lengthwise into very thin 1/4-inch slices. Deep fry a few slices at a time until golden, about 2 to 3 minutes; remove with a slotted spoon. Place chips on absorbent toweling and sprinkle with garlic salt.

Tips

A mandolin slicer works well to make uniform, thinly sliced chips.