Best Quick Plantain And Mango Salsa Plate Recipes

Sweet Plantain Salsa with Tostones image

Provided by Food Network

Yield 3 cups salsa

Number Of Ingredients 14

1 cup cooked black beans
1 ear corn, grilled, kernels removed
1 small red bell pepper, seeded and diced
1 small red onion, finely diced
1 to 2 jalapenos, seeded and finely diced
1/4 cup chopped cilantro
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
3 very ripe plantains
1/3 cup vegetable oil
4 large unripe plantains
Canola oil
Salt to taste

Steps:

In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro. Add lime juice, olive oil, salt and pepper.
Cut ends off plantains and peel. Cut plantains on the bias so that resulting slices are about 1/2-inch thick. In a large nonstick sautepan over medium to high heat, heat oil. Saute plantains in batches until golden, about 2 minutes on each side. Remove fried plantains to paper towels to drain and sprinkle with salt, if desired. Chop cooled plantains into ?-inch dice and add to bean mixture. Serve with Tostones (see recipe below)
TOSTONES: Cut ends off plantains and peel. Cut plantains so that resulting slices are 1-inch round pieces. In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil. Fry plantains in batches until golden and softened, about 2 minutes on each side. Remove from sautepan and drain. Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick. Briefly dip in a bowl of warm salted water and drain. Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side. Drain on paper towels and sprinkle with salt. Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones.)

Plantain Chips With Mango Salsa image

Provided by Sommer Clary

Categories Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups diced mangoes (about 2 medium, in 1/2 inch dice)
1 scallion, thinly sliced
1 serrano chili, minced
3 tablespoons red onions, minced
1/2 cup cilantro
1/2 teaspoon garlic salt
1 lime, juice of
vegetable oil, for frying
2 plantains
kosher salt

Steps:

Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.

Nutrition Facts : Calories 170.5, Fat 0.6, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 44.6, Fiber 3.9, Sugar 26.3, Protein 1.8

Marco's Plantain Salsa image

Provided by Chuck Hughes

Categories condiment

Time 20m

Yield About 3 cups/750 ml

Number Of Ingredients 8

2 tablespoons/30 ml canola oil
1 onion, chopped
2 cloves garlic, minced
1 leek, chopped
1 plantain, cut into chunks
1 tablespoon/15 ml bonito flakes
1/2 teaspoon/2 ml whole allspice
Salt and freshly ground black pepper

Steps:

In a skillet over medium heat, melt the butter with the canola oil. Add the onions and saute with the garlic and leeks until translucent. Add the plantains and continue sauteing for 5 minutes. Add the bonito flakes and allspice and continue sauteing for 2 to 3 minutes. Transfer the mixture to a food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.