Crispy Plantains with Pepper Sofrito
| Serves | 8 |
|---|---|
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Latin |
Chef Angelo Sosa
Tia Carmen
Phoenix
Chips and dip are a classic shareable, but guests deserve a change from the usual tortilla chips and salsa. Angelo Salsa, a popular Latin chef, takes the combo up several notches with homemade crispy plantains paired with a zesty Caribbean-style pepper sofrito. Serve the plantains right out of the fryer for crispiest results.
Ingredients
Crispy Plantains
4 plantains, peeled and cut into ¾-in. slices
1 qt. grapeseed oil
Kosher salt
Pepper Sofrito
3 tbsp. extra virgin olive oil
8 oz. red onion, finely chopped
1 oz. garlic, finely chopped
12 oz. poblano peppers, seeded and diced small
12 oz. red bell peppers, seeded and diced small
2 tsp. dried oregano
2 tsp. ground cumin
6 oz. rice vinegar
2 oz. lower sodium soy sauce
2 oz. honey
Kosher salt, to taste
Steps
- For plantains, heat oil in deep fryer to 375 F. Fry plantain slices in batches in hot oil for 2 to 3 minutes or until golden brown. Remove with slotted spoon and drain on paper towel-lined tray.
- One at a time, place each plantain piece between parchment paper on a cutting board and smash using the back of a pot. Working with 4 to 5 smashed plantain pieces at a time, place back into hot oil and fry for 2 to 3 minutes more until golden brown. Remove and drain again; season generously with salt.
- For sofrito, heat oil in medium saucepan over low heat. Add onion and garlic; sweat 2 minutes. Add peppers; cook over medium heat 2 minutes longer. Stir in oregano and cumin.
- Stir in vinegar, soy sauce and honey; bring to a rapid simmer. Remove from heat and season with salt. Stir to blend and let cool. Serve with crispy plantains.
Photo courtesy of Kikkoman