Fried Plantain with Spicy Tomato Relish
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INGREDIENTS 3/4 cup chopped onion 2 cloves garlic, minced 1 tablespoon cooking oil 1 cup chopped tomato 1 cup chopped sweet red pepper 1/2 of a 6-ounce can tomato paste, 1/3 cup 1 small jalapeno pepper, seeded, if desired, and finely chopped* Salt and pepper 2 ripe plantains 1/2 cup cooking oil Salt and pepper In a medium saucepan cook onion and garlic in the 1 tablespoon hot oil about 5 minutes or until tender. Stir in tomato, chopped red sweet pepper, tomato paste, and jalapeno pepper. Cook, uncovered, over low heat for 10 to 15 minutes, or until desired consistency. Add salt and pepper, to taste. Remove from heat and keep warm. Meanwhile, peel plantains and halve lengthwise or cut long diagonal slices 1/2 to 3/4 inch thick. In a large skillet heat the 1/2 cup olive oil over medium heat. Fry plantain halves or diagonal slices in hot oil about 4 minutes or until tender and golden, turning once. Carefully remove from skillet and place on a cutting board. Using the back of a spatula, press to flatten plantain halves to 1/4-inch thickness. Return to skillet; fry 1 to 2 minutes more or until heated through; turning once. Drain on paper towels. Season with salt and pepper. Serve with warm tomato relish. Makes 4 servings NOTE - *Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves on or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers. MAKE-AHEAD TIP - Prepare relish; cover and chill up to 1 week. Reheat to serve.