Bon Appétit May 2006 Joyce LaFray
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INGREDIENTS
Plantain Chips
3 large unripe (green) plantains
1 cup canola oil
1 cup extra-virgin olive oil
Warm Cilantro Dipping Sauce
1 cup chopped fresh cilantro leaves
4 garlic cloves, minced
2 tablespoons apple cider vinegar
1 tablespoon fresh lime juice
3/4 cup olive oil
1/2 teaspoon hot pepper sauce
PREPARATION
Plantain Chips
Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .
Warm Cilantro Dipping Sauce
Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl.
Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix in hot sauce. Season sauce to taste with salt and pepper; transfer to small bowl. Serve with plantain chips. (Dip can be made 2 hours ahead. Let stand at room temperature.)
