Habanero Salsa & Plantain Chips
Posting this recipe in time for the Super Bowl, but this combo is a great snack for any day of the year! The salsa and chips are both gluten free, vegan, and oil free! What's not to love? Also note: this recipe makes a BIG bowl of salsa, so it's great to bring to a party (or not). ;)
• 10 Roma tomatoes, diced
* Note: after chopping, place tomatoes in strainer and salt generously. Leave to sit 10-15 minutes. This helps improve the texture and concentrate flavor of tomatoes.
• 1 red onion, diced
• 1 white onion, diced
• 1 large pasilla chile, seeded & diced
• 2 habanero peppers, seeded & finely diced
• 2 bell peppers, diced
• 2 lemons (juiced)
• 2 limes (juiced)
• 2 tablespoons hot sauce (I used cholula)
• 2 cups cilantro (approximately)
• salt & pepper to taste
• 5 plantains (the greener the better)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons vegetable oil
• salt to taste
1. Preheat oven to 450 degrees F, and set aside line two large baking sheets with parchment paper.
2. Cut off the ends and peel the plantains. You may need to cut into the flesh a bit - it can be a pretty tough - definitely not as easy as a banana peel. Slice plantains into thin as possible coins, trying to keep them similar in size.
3. In a medium bowl, add 2 tablespoons of vegetable oil, spices, plantain coins, and toss together.
4. Add plantains to baking sheets, making sure to lay them out on a single layer.
5. Bake for 20-25 minutes, tossing every 5 or so minutes and making sure that they don't burn!
6. While plantain chips are baking, start the salsa! Cut & prep ingredients (if you haven't already) and throw them in a large bowl. Stir well, and let sit. Seriously. It's THAT easy! I find that the flavors of the salsa taste better when you let it sit for a bit.
8. Take plantain chips out of oven, sprinkle with a bit more salt if you like, and DIG IN to that salsa!