Crispy Plantains with Pepper Sofrito

Menu PartAppetizer/Small Plate
Cuisine TypeLatin
Plantains and sofrito

Chef Angelo Sosa

Tia Carmen


Chips and dip are a classic shareable, but guests deserve a change from the usual tortilla chips and salsa. Angelo Salsa, a popular Latin chef, takes the combo up several notches with homemade crispy plantains paired with a zesty Caribbean-style pepper sofrito. Serve the plantains right out of the fryer for crispiest results.


Crispy Plantains

4 plantains, peeled and cut into ¾-in. slices

1 qt. grapeseed oil

Kosher salt


Pepper Sofrito

3 tbsp. extra virgin olive oil

8 oz. red onion, finely chopped

1 oz. garlic, finely chopped

12 oz. poblano peppers, seeded and diced small

12 oz. red bell peppers, seeded and diced small

2 tsp. dried oregano

2 tsp. ground cumin

6 oz. rice vinegar

2 oz. lower sodium soy sauce

2 oz. honey

Kosher salt, to taste


  1. For plantains, heat oil in deep fryer to 375 F.  Fry plantain slices in batches in hot oil for 2 to 3 minutes or until golden brown. Remove with slotted spoon and drain on paper towel-lined tray.  
  2. One at a time, place each plantain piece between parchment paper on a cutting board and smash using the back of a pot. Working with 4 to 5 smashed plantain pieces at a time, place back into hot oil and fry for 2 to 3 minutes more until golden brown. Remove and drain again; season generously with salt.  
  3. For sofrito, heat oil in medium saucepan over low heat. Add onion and garlic; sweat 2 minutes. Add peppers; cook over medium heat 2 minutes longer. Stir in oregano and cumin.  
  4. Stir in vinegar, soy sauce and honey; bring to a rapid simmer. Remove from heat and season with salt. Stir to blend and let cool. Serve with crispy plantains.  

Photo courtesy of Kikkoman

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