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Plantain Salsa with Citrus Vinaigrette

September 9, 2009 by Joan Nova in Mexican + Southwestern, Nuevo Latino | 14 Comments

Yellow rice and black beans are yummy in the tummy…but try adding plantain salsa made with a citrus vinaigrette for a new and brighter taste. It’s rice, beans and sweet plantains with an updated twist — and the fact is it was born out of leftover plantains made the traditional way.

It’s also good with grilled chicken, pork chops, over fried fish, in a ceviche, and alongside a grilled steak that has been drizzled with chimichurri sauce. Oh hell…just grab a tortilla chip and dig in!

Ingredients: Maduros (ripe yellow plantain), red onion, red pepper, scallions, cilantro, zest and juice of a lime, lemon and orange, S+P, olive oil, a dash of hot sauce and a drizzle of honey to balance the acidity of the citrus.
Method: Peel and slice the plantain in planks lengthwise. (Fry or bake – I chose to bake to save a few calories.) Remove from oven and cool. Meantime, finely chop red onion, red pepper, scallions and a good handful cilantro and place in bowl. Zest and juice all 3 citrus fruits and add to the bowl with the minced vegetables. Add S+P to taste, olive oil, a dash of hot sauce, and a drizzle of honey. Cut plantains into small pieces and add to salsa. Allowing the salsa to sit for a while (even overnight) enhances the melding of flavors.

I’m sending a heaping spoonful of this over to Ben at What’s Cooking? for his ‘home-made salsa event’.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

14 Comments

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  1. maria says:

    Beautiful dish Joan. Among my favorite flavor profiles and your presentation is gorgeous. I love the site updates–it’s been a while since I’ve been online and just got around to seeing your site and it looks great.

  2. Núria says:

    Uuuuuaaaauuuuu!!!! I can only say wow! What a change!!! I love the new design; so neat, clean and lightful!!! Que cambio Joan :D. I love it♥

    Love your dish girl! and your pictures and the salsa… felicidades por el cambio… really nice :D

  3. Love this dish Joan. It would give the poush I need to try plantains which I do see at the grocers this time of year.

  4. Ben says:

    Very nice! This salsa deserves a prominent place on my salsa parade :D Sweet and spicy salsas are the best.

  5. I love the idea of plantain salsa, sounds perfect with rice & black beans!

  6. elly says:

    Wow, this looks delicious! I am always on the lookout for new salsa recipes, and I am in love with plantains.

  7. Ivy says:

    What a lovely dish and so colourful. Great photos of this dish.

    • Joan says:

      I’m glad you thought ‘great photos’. Thanks! Tastespotting said ‘unflattering composition’ and foodgawker had ‘lighting/exposure’ issues. Grrrr!

  8. elra says:

    What a beautiful dish Joan. Love your photographs!

  9. i think your photos have gotten quite nice, joan. i am not a giant fan of plantains, but this looks good.

  10. nora@ffr says:

    soo beautiful!! i love the combo :)

  11. GREAT and creative addition to salsa w/ the maduros. i really love the idea!

  12. Erica says:

    I love, love, love plantains…..This is a great recipe. I must try it soon :)

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