Mariquitas Salsa Recipes

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MARIQUITAS SALSA



Mariquitas Salsa image

Found this on a web site. According to the 3 guys from Miami it is a Cuban sauce used for dipping fried plantain chips. What could be bad? I think Mariquitas are actually the chip so this is a chip sauce. But I could be wrong too.

Provided by Ilysse

Categories     Cuban

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

8 garlic cloves
1/4 cup cilantro, chopped
1 lime, juice of, only
2 tablespoons white vinegar
1/2 cup olive oil
salt and pepper

Steps:

  • Place the garlic, cilantro, lime juice, and vinegar in a food processor and puree until combined well.
  • Heat the olive oil in a small saucepan until hot, but not smoking.
  • Remove pan from heat.
  • Pour the pureed mixture into the oil whisking constantly for a minute or two.
  • Serve warm.

Nutrition Facts : Calories 1007.2, Fat 108.2, SaturatedFat 14.9, Sodium 10.3, Carbohydrate 11.6, Fiber 0.8, Sugar 1, Protein 1.8

PLATANUTRES (PLANTAIN CHIPS)



Platanutres (Plantain Chips) image

A popular snack in the Caribbean, plantain chips are called mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

4 green plantains
vegetable oil
salt

Steps:

  • Trim off both ends from each of the plantains with a sharp knife, then make a few slits through the skin the length of each plantain. Push your thumb between the skin and the flesh and pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Slice plantains crosswise into thin rounds.
  • Pour oil into a large heavy skillet to a depth of 1/2'', then heat to 350° on a candy thermometer over medium-high heat. Add plantain slices a few at a time to the oil to prevent them from sticking to one another, and fry them in batches until lightly golden and crisp, about 3 minutes.
  • Transfer plantain chips with a slotted spoon to paper towels to drain. Season to taste with salt while still hot.

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