Vegetales Plantains Recipe

Prep

Peel the plantains by cutting off both ends, making a lengthwise slit through the skin, and removing the peel. Slice each plantain on a diagonal into 1/2-inch thick pieces.

Heat vegetable oil in a heavy skillet over medium heat until it reaches about 350°F (175°C) or is shimmering. You should have about 1/4–1/2 inch oil depth for shallow frying.

Pat plantain slices dry with paper towels, then carefully add them in a single layer (work in batches to avoid crowding). Fry for 2–3 minutes per side, or until golden brown and slightly caramelized.

Use a slotted spoon to transfer fried plantains to a paper towel-lined plate. Immediately sprinkle with 1 tsp salt while still hot. Keep warm in a low oven (200°F / 95°C) if making ahead.

Trim ends off zucchini and cut into 1/3-inch thick half-moons. Core and seed the red bell pepper and slice into 1/2-inch strips. Thinly slice the red onion.

Heat a large skillet or grill pan over medium-high heat. Add 2 tbs olive oil and let it warm until shimmering.

Add red onion and bell pepper to the pan and sauté for 2–3 minutes until they begin to soften. Add zucchini slices, season with 1/2 tsp sea salt and 1/2 tsp black pepper, and cook for another 4–6 minutes, tossing occasionally, until zucchini is tender and has light browning. Do not overcook — you want some texture.

Taste and adjust seasoning. Remove from heat and keep warm. Toss in 1 tbs chopped cilantro (reserve remaining cilantro for garnish) if desired.

Prep ingredients: remove stems (and seeds if you prefer milder heat) from jalapeños. Peel the garlic clove. Measure cilantro and lime juice.

In a blender or food processor combine jalapeños, packed cilantro, honey, lime juice, 3 tbs olive oil, garlic clove, and 3/4 tsp salt. Pulse until smooth. If the sauce is too thick, add the warm water, 1 tablespoon at a time, blending until you reach a pourable but still slightly viscous texture. Taste and adjust salt, honey, or lime as needed.

Transfer sauce to a bowl or squeeze bottle and refrigerate for at least 10 minutes to let flavors meld. Bring to room temperature before serving.

Crumble 100 g queso fresco into small pieces and have lime wedges ready.

On a large serving platter or individual plates, arrange the warm fried plantain slices in a single layer or slightly overlapping.

Spoon the sautéed zucchini, bell pepper and onion over or alongside the plantains, distributing evenly.

Drizzle 2–3 tablespoons of the Salsa de Novio over the vegetables and plantains (reserve extra sauce for passing at the table).

Scatter crumbled queso fresco over the top, sprinkle with the remaining chopped cilantro, and squeeze lime wedges over everything just before serving.

Serve immediately while plantains and vegetables are warm. Offer additional Salsa de Novio on the side for extra heat and sweetness.