Fried Plantains with Jalapeño Jelly

INGREDIENTS

For the sauce:
  • 1-inch piece of fresh ginger root, peeled and finely chopped
  • 3 garlic cloves
  • 3 tbs Seasons Of my Heart Red Jalapeño Jelly
  • ½ bunch parsley, leaves only
  • ½ pound cream cheese, softened
  • ½ cup sour cream, or ¼ cup milk (optional)
  • Salt and white pepper to taste
For the plantains:
  • 6 ripe plantains (but not real black), peeled
  • Sunflower or vegetable oil, for frying
If you like it, share it!

METHOD

For the sauce:
Put ginger, garlic, Red Jalapeño Jelly and parsley leaves in the bowl of a food processor and pulse it until it is all finely chopped. Add the cream cheese and blend well. Add enough sour cream or milk to soften the consistency of a dip. Add salt and white pepper. Chill for at least 15 minutes.

For the plantains:
Cut the plantains on an angle into slices about ••• inch thick. In an 8-inch cast-iron frying pan, heat the oil. When the oil is hot, fry the plantain slices until golden brown, about 3 to 5 minutes. Remove from the oil and drain on paper towels. Arrange on a serving platter and serve immediately, with the sauce.

Hint:
For unripe plantains, cut them diagonally into thick pieces and fry. Remove from the oil and drain. When all are cooled, smash each piece with a mallet or the side of a chef’s knife or cleaver. Fry again quickly, drain and salt lightly.

X
X