Grilled Mango Salsa with Plantain Chips
(published in Chile Pepper Magazine)
Yield: 4 Servings * Zest Factor: Medium
The plantain chips and mango give an island twist to a standard salsa fresca. Great for snacking and amazing if paired with a cold Corona.
3 plantains, peeled and sliced on a diagonal, thin to win (a mandoline is the best tool for the job)
canola oil, for frying
1 ripe mango, peeled and cut into ¼ inch thick slices
1 teaspoon curry powder
2 medium (about 2 cups) vine tomatoes, diced
4 tablespoons minced red onion
4 tablespoons minced fresh jalapeno, seeds included
juice of 2 fresh limes
1 tablespoon olive oil
2 tablespoons habanero hot sauce
Fill a medium stock pot with canola oil and turn the heat to high for deep frying. Once the temperature reaches 350˚ then fry plantain chips in batches until golden brown and crunchy, remove from oil and place on a paper towel lined plate. Sprinkle with salt.
Season your mango slices with curry powder and salt. Grill about 1 minute per side on the hottest part of your grill. Remove, and allow to cool then dice. In a medium sized bowl, combine diced tomatoes with remaining ingredients. Stir and add mango to the bowl to finish. Stir once more to incorporate flavors. Serve with plantain chips.