Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Crispy Plantains with Pepper Sofrito
Take chips and dip upper a few notches with this pairing.
Photo courtesy of Kikkoman
Servings
8
8
Cuisine Type
- latin
Menu Part
- Appetizer
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
Read more about:
RecipesYou May Also Like
