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Latin Salsa with Plantain Chips

Latin Salsa with Plantain Chips

Latin Salsa with Plantain Chips

Delicious Latin salsa with plantain chips. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings



  • 1-¼ c. (1 medium) cucumber, seeded, finely chopped
  • 2 c. (2 medium) tomatoes, skins removed, seeded, chopped
  • 13 c. (2 medium) jalapeno peppers, seeded, minced
  • ½ c. finely chopped red onion
  • 2 tsp. Cilantro
  • 1 tsp. sugar
  • ½ tsp. Crushed Rosemary
  • ½ tsp. Ground Thyme
  • ½ tsp. Fine Grind Black Pepper
  • 2 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 1-½ tbsp. red wine vinegar
  • 3 tbsp. Mazola® Pure Olive Oil


  • 4 medium green plantains, peeled
  • ½ tsp. Garlic Salt
  • Enough for frying Mazola® Corn Oil


For Salsa:

  1. Combine cucumber, tomatoes, jalapeno peppers, onion and cilantro in medium bowl. Whisk sugar, rosemary, thyme, pepper, lemon and lime juices, vinegar and olive oil in a small bowl; pour over vegetables. Sir to combine. Chill 1 hour for best flavor.

For Chips:

  1. Heat approximately 2 inches of oil in a deep saucepan.
  2. Cut plantains into thirds, crosswise. Slice each third lengthwise into very thin 1/4-inch slices. Deep fry a few slices at a time until golden, about 2 to 3 minutes; remove with a slotted spoon. Place chips on absorbent toweling and sprinkle with garlic salt.


A mandolin slicer works well to make uniform, thinly sliced chips.