Latin Salsa with Plantain Chips
- Prep Time: 20 Minutes
- Yield: 4 servings
- 4 medium green plantains, peeled
- 1/2 tsp Durkee® Garlic Salt
- Enough for frying corn oil
- 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
- 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.
- 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.