Latin Salsa with Plantain Chips Recipe

Latin Salsa with Plantain Chips Recipe

Latin Salsa with Plantain Chips Recipe
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings




  • 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 Durkee® 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



  1. 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.


  1. 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.


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

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