Baked Plantains With Lime And Chili Recipes

BAKED PLANTAINS WITH LIME AND CHILI

Steps:

• Preheat oven to 375.
• Trim ends from plantains and cut a slit lengthwise along the plantain.
• Arrange with slit side up and bake on a pan or cookie sheet for 30-40 minutes or until they are creamy and soft.
• Remove from oven and let cool until you can remove the peels.
• Slice into 1/2-inch rounds (or do on diagonal for something a little more interesting) and put in a pie pan or something you can put back in the oven.
• Sprinkle with lime juice, chili powder, and salt and mix gently.
• Put back into oven to warm up and help some of the flavors meld.

FRIED CHILI-LIME PLANTAINS

Steps:

• Mix 2 tablespoons vegetable oil, 2 teaspoons chili powder, the zest of 1 lime, 3/4 teaspoon kosher salt, 1/2 teaspoon each ground cumin and coriander and 1/4 teaspoon cayenne in a bowl. Add 3 peeled ripe plantains (halved crosswise and lengthwise). Toss; marinate 20 minutes. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the plantains; cook, flipping once, until browned, 6 to 8 minutes. Sprinkle with salt and serve with lime wedges.

BAKED RIPE PLANTAINS

Steps:

• Select very yellow ripe plantains, some black spots should be visible. Cut Ends off plantains and peel remaining shin off. It should peel almost like a banana. Slice diagonally in a slanted cut pattern about 1 inch or a little thicker. Sprinkle generous amounts of ginger, garlic and red pepper if you like some spice. Lightly sprinkle with salt. Arrange on baking sheet and bake in preheated oven at 450 degrees. Turn plantains occasionally until both sides have a nice golden top about 15 minutes. Remove from oven and serve.
• you can also use fresh ginger 1 tablespoon, 4 cloves garlic and 1 small habenero pepper and a dash salt prepared in food processor with tablespoon olive oil. Let plantains marinate in mixture for hour than arrange on cookie sheet and bake or fry in oil until golden brown.