FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE

Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce image

Provided by Sarah Kirnon

Yield 6 servings

Number Of Ingredients 19

Mango Hot Sauce:
2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
3 garlic cloves, chopped
1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
¼ cup chopped fresh mango
¼ teaspoon sea salt, plus more to taste
¼ cup sugarcane vinegar or apple cider vinegar
¼ cup orange juice
Lime Sour Cream:
1 cup sour cream
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon sea salt
Plantains:
Vegetable oil, for frying
6 green plantains
Sea salt and freshly ground black pepper

Steps:

Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.