Plantains originated from Southeast Asia, but they are a staple side dish and snack in Africa, South America, Central America, and the Caribbean. Homemade salsa is a great way to control the sodium and added sugar since this recipe only uses whole foods and fresh ingredients. Eat this as a snack or on the side of a meal!
Ingredients
Diced_tomatoes_and_green_chiles
- 1 (10oz) can
Whole_tomatoes
- 4 large
Jalapeno
- 1 whole
Cilantro
- ¼ cup
Onion
- 1 small
Garlic
- 1 clove
Cumin
- ¼ teaspoon
Salt
- ¼ teaspoon
Lime
- 1 whole
Plantains
- 2 large or 3 small, green
Instructions
Step 1
Preheat the oven to 400 degrees.
Step 2
Squeeze the lime and add the juice to the blender.
Step 3
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeño, cumin, salt and lime juice in a blender or food processor.
Step 4
Pulse until combined.
Step 5
Refrigerate the salsa for at least an hour before serving.
Step 6
Cut off the ends of the plantains and score the skin with a paring knife. Microwave the plantains for 6-7 minutes or until they become soft through the center (you can pierce with a fork). The skin will turn black.
Step 7
Once cooked, peel the plantain. Cut into ½ inch slices on an angle (about 10-12 per plantain). Smash the hot plantains with the bottom of a jar, can or something flat.
Step 8
Place flattened pieces on a greased sheet pan. Bake for 10 minutes or until crispy. Sprinkle with salt.