Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce

Name: Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce
Yield: 4 servings
Ingredients: 1 2 tablespoons sunflower oil or other neutral oil; 1 4 medium shallots, finely chopped; 1 3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note); 1 3 garlic cloves, chopped; 1 1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric; 1 ¼ cup chopped fresh mango; 1 ¼ teaspoon sea salt, plus more to taste; 1 ¼ cup sugarcane vinegar or apple cider vinegar; 1 ¼ cup orange juice; 1 1 cup sour cream; 1 ½ teaspoon lime zest; 1 1 tablespoon fresh lime juice; 1 1 teaspoon sea salt; 1 Vegetable oil, for frying; 1 6 green plantains; 1 Sea salt and freshly ground black pepper

From the kitchen of Carly

Crispy golden plantain chips get their perfect match: a fiery mango hot sauce spiked with Scotch Bonnets and turmeric, balanced by cool lime sour cream. Heat and cool in every bite, with tropical fruit cutting through the spice.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons sunflower oil or other neutral oil
14 medium shallots, finely chopped
13 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
13 garlic cloves, chopped
11 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
1¼ cup chopped fresh mango
1¼ teaspoon sea salt, plus more to taste
1¼ cup sugarcane vinegar or apple cider vinegar
1¼ cup orange juice
11 cup sour cream
1½ teaspoon lime zest
11 tablespoon fresh lime juice
11 teaspoon sea salt
1Vegetable oil, for frying
16 green plantains
1Sea salt and freshly ground black pepper

Instructions

Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel, lined plate to drain. Season with salt and pepper.
Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.