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Plantains with Sautéed Onions, Tomatoes and Jalapeños

Plantains with Sautéed Onions, Tomatoes and Jalapeños

Course Main Dish
Cuisine Caribbean
Author Leigh-Ann Martin


  • 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


  1. 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.
  2. 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.
  3. Season with sea salt and black pepper. Cook for 1 more minute. Pour the vegetables over the plantains and serve at once.