Plantain Chips Sauce Recipes

PLANTAIN CHIPS SAUCE

Steps:

• First, mince the garlic cloves.
• Second, mix all other ingredients together.
• Third, throw all ingredients in a small sauce pan over medium heat.
• Fourth, stir until minced garlic is golden brown and remove from heat.
• Last, spread over hot fresh plantain chips and enjoy.

CRISPY PLANTAIN CHIPS WITH SWEET CHILE DIPPING SAUCE

Steps:

• For the dipping sauce: Add the sugar and 1/2 cup water to a medium pot over high heat and bring to a boil. Meanwhile, in a food processor combine the sambal, rice wine vinegar, soy sauce, lime zest and juice, chile de arbol, garlic, Fresno chiles and ginger. Process until well chopped up. Once the sugar mixture has turned a caramel color, remove from the heat and carefully dump in the chopped aromatics; take care as the hot caramel will bubble up and steam. Stir the caramel well to mix in the aromatics, then return to the heat. Mix the cornstarch with 2 tablespoons water to create a slurry; stir into the sauce. Simmer until thickened to the consistency of ketchup. Cool before serving. (Makes 2 cups.)
• For the plantain chips: Heat the oil to 350 degrees F in a large Dutch oven. While the oil is heating up, trim the ends of the plantains and then slice lengthwise into thin (about 1/16-inch thick) planks using a mandoline. In small batches to avoid overcrowding, fry the plantain planks until golden brown and crispy, 3 to 4 minutes. Gently move the plantains around in the oil as they fry--this helps them crisp up. Drain on paper towels or a cooling rack set over a baking sheet. Sprinkle the chips immediately with the salt and smoked paprika. Serve with the sweet chile dipping sauce.

SPICED PLANTAIN CHIPS WITH MINT GARLIC SAUCE

Steps:

• For the garlic sauce: Puree the garlic in a food processor. Add the mayonnaise, jalapeno, mint, cilantro, salt, lime juice and vinegar; process until smooth.
• For the plantains: Fill a large heavy-bottomed pot with 2 inches of oil and heat to 350 degrees F.
• Combine the salt, smoked paprika, cumin, cayenne, and black pepper to taste in a small bowl; mix to blend.
• Trim the ends of the plantains with a paring knife. Score the skins lengthwise in a few spots, then peel. Slice the plantains lengthwise into thin planks, about 1/8-inch thick.
• Fry in batches until golden brown, 5 to 8 minutes. Drain on a paper towel-lined plate, then toss with the spice mixture.
• Serve the chips with the dipping sauce.

ROPA VIEJA JOSES (CUBAN SLOPPY JOES), SLICED TOMATOES, PLANTAIN CHIPS AND MOJO SAUCE

Steps:

• Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve.
• Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.
• Split Cuban rolls and pile the bottoms with hefty spoonfuls of Sloppy Ropa Vieja Jose mix. Cover meat with sliced dill pickles and bun tops. Serve the plantain chips and sliced tomatoes along side to finish your plates and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates. Season the tomato slices with a pinch of salt as well.

SPICY SEASONED PLANTAIN CHIPS

Steps:

• Place the plantains in a bowl of cold water to soak for 30 to 40 minutes (this will help make them easier to peel).
• Combine the salt, garlic, sugar, chile powder, cumin, paprika, thyme, pepper, allspice, cinnamon and clove in a dry pan and toast lightly until aromatic, 1 to 2 minutes. Set aside.
• Preheat a large pot of canola oil to 350 degrees F.
• Peel the plantains and, using a mandolin, finely slice lengthwise. Working in batches, deep fry the plantain slices in the hot oil until golden and crispy, 2 to 3 minutes. Drain on a paper-towel-lined plate.
• Once all of the plantain slices are fried, toss them in the toasted spice mixture and serve.

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE

Steps:

• Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
• Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
• Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
• Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
• With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
• Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.