Fried Plantains with Pili-Pili Sauce
Minutes Prep Time: 25
Minutes Total Time: 50
Servings: 8
Difficulty: Intermediate
Minutes Prep Time: 25
Minutes Total Time: 50
Servings: 8
Difficulty: Intermediate
SAUCE:
1 tablespoon canola oil
1 tablespoon garlic
2 cups chopped yellow onion
1-1/2 cups chopped carrots (2 small carrots)
2 tablespoons fresh habenero pepper, seeded and finely diced (about 3 to 4 large peppers)
1 can (28 oz each) Hunt's® Crushed Tomatoes
1 cup water
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/2 teaspoon ground red pepper
PLANTAINS:
2 cups canola oil, for frying
8 medium mottled sweet plantains, peeled & sliced 1/2" thick
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 22 mg | 2% |
Carbohydrate | 59 g | 20% |
Cholesterol | 0 | |
Total Fat | 1 g | 1% |
Iron | 1 mg | 8% |
Calories | 237 kcal | 12% |
Sodium | 484 mg | 20% |
Protein | 4 g | 8% |
Saturated Fat | 0 | |
Sugars | 29 g | 3% |
Vitamin C | 27 mg | 45% |
In a medium pot, heat oil over medium heat. Once hot, add garlic, cook and stir for 30 seconds or until garlic begins to brown. Add onion and carrots; cook and stir additional 5 to 7 minutes or until carrots begin to soften. Stir in diced pepper, crushed tomatoes, water, salt, oregano, paprika and cayenne pepper. Reduce heat to medium low and simmer pili-pili sauce, stirring occasionally, 30 minutes or until sauce is thickened and has reduced by about half.
Remove sauce from heat and allow to cool 15 minutes. Once cooled, blend pili-pili sauce in food processor or blender until smooth. Set aside.
In a 12-inch skillet, heat oil over medium heat. Cooking in batches as necessary, carefully place plantain slices in skillet and fry 2 to 3 minutes on each side or until golden brown. Remove from skillet; drain on paper towels. Cool slightly before serving. Serve fried plantains alongside pili-pili sauce.
It is important to ensure your plantains are only slightly mottled with black - plantains that are too ripe (mostly or fully black peels) will be too soft to fry! Plantains that are only dotted with small black spots are sweet and soft, but are still starchy enough to withstand the hot oil in which they're fried. And the higher starch content gives the fried plantain a creamy, smooth texture!
Fried Plantains with Pili-Pili Sauce