When I used to work in a health food store, I always snacked on chili lime flavored plantain chips, so I incorporated these flavors into the meal. Cilantro pairs very well with these flavors, so I made a salsa with cherry tomatoes from my dad's garden and shallots. Because the plantain is starchy like a potato rather than sweet like a banana, the bold flavors of the salsa give the dish a pop of flavor.
YIELDS
1 side serving
PREP TIME
COOK TIME
TOTAL TIME
- 1 plantain, RIPE!!
- about 1/2 cup coconut oil
- chili powder to taste
- 1 lime, cut in half
- 5-6 cherry tomatoes, sliced in half
- 1 shallot, diced
- 1 tablespoon extra virgin olive oil
- salt to taste
- pepper to taste
Directions
1. In a large skillet or deep pot, heat the coconut oil over medium-low heat. I prefer to use cast iron for this because it heats evenly.
2. Peel and slice the plantain into thin slices. Drop into the hot oil.
3. Let the plantain fry for about 3 minutes and then flip them and let them cook for another 3 minutes or until they turn a golden brown caramelized color.
4. Remove from the skillet and pat dry between paper towels to mop up the excess oil.
5. Using 1 half of the lime, squeeze the juice over the plantains. Sprinkle with chili powder. Set aside. Your plantains are complete, and you can eat them alone like this or continue on to make the accompanying salsa.
6. In a small bowl, add the tomatoes, shallots, olive oil, cilantro, salt, and pepper. Squeeze the juice from the other half of the lime into the bowl. Toss.
7. Serve plantains and salsa over rice.
Also by Lauren: Raw Pineapple Jicama Slaw
Related: Roast Radish and Lentil Salad with Mustard Dressing
“Ricotta” Stuffed Cremini Mushrooms
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Photo: Lauren Sacerdote
