The sweetness of the ripe plantains balances the spicy and sour flavors of the sauce made from ají amarillo chilies, red pepper, vinegar and lime juice. A perfect side for chicken and other meats.
10m
PREP TIME
15m
COOK TIME
221
CALORIES
11
INGREDIENTS
Servings: 8 (1/2 cup)
Ingredients
- 4 tablespoons butter, divided
- 4 tablespoons olive oil, divided
- 4 medium yellow (ripe but firm) plantains, (about 2 pounds), peeled and cut into 1/2-inch slices
- 2 teaspoons minced fresh garlic
- 2 tablespoons ají amarillo paste
- 2 tablespoons fresh lime juice, (about 1 lime)
- 2 tablespoons white vinegar
- 2 tablespoons finely chopped fresh cilantro
- 3/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 Heat 3 tablespoons of the butter and 2 tablespoons of the oil in large skillet on medium heat until butter is melted. Add half of the plantain slices; cook 2 to 3 minutes per side or until golden brown. Using tongs, transfer plantain slices to large bowl. Cover bowl with foil to keep warm. Repeat with remaining plantain slices. (Do not drain any of the remaining butter and oil left in the skillet.)
- 2 Heat remaining 2 tablespoons oil and 1 tablespoon butter in same skillet on medium heat until butter is melted. Stir in garlic with a whisk. Remove skillet from heat. Whisk in remaining ingredients until well blended. Pour sauce over plantains in bowl. Coarsely mash until well blended. Serve immediately. Sprinkle with additional finely chopped cilantro, if desired.
