“Looking for some side dish inspiration? Let’s re-invent those boiled plantains we grew up eating. This simple and inexpensive recipe of onions, tomatoes and jalapeños sautéed in olive oil and poured over boiled plantains will surely become your new favorite!” – Chef Lam, Gasparillo Junction
- 3 large plantains , boiled
- 8 cherry tomatoes , cut in halves
- ½ cup of onions , sliced thinly
- 1 whole jalapeño , julienne
- Salt and pepper to taste
- 4 Tablespoons olive oil
How to boil plantains: rinse first. Leaving the skins on, cut both ends off each plantain then slice in half. In a medium sauce pot, add the plantains and enough cold water to cover them. Cook covered and bring to a rolling boil until the skins split and the plantains tender, yellow flesh is exposed. Allow to cool before slicing.
Slice the plantains on an angle and place in a serving dish. In the sauté pan, heat the olive oil. Once hot, add the onions and jalapeños; stir to prevent sticking and cook for about 1 minute before adding the tomatoes.
Season with sea salt and black pepper. Cook for 1 more minute. Pour the vegetables over the plantains and serve at once.