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Latin Salsa with Plantain Chips

Prep: 20 min
Makes: 4 servings

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Ingredients

Directions

For Salsa:
Combine cucumber, tomatoes, jalapeno peppers, onion and
cilantro in medium bowl. Whisk sugar, rosemary, thyme,
pepper, lemon and lime juices, vinegar and olive oil in a small
bowl; pour over vegetables. Sir to combine. Chill 1 hour for
best flavor.

For Chips:
Heat approximately 2 inches of oil in a deep
saucepan.

Cut plantains into thirds, crosswise. Slice each third lengthwise
into very thin 1/4-inch slices. Deep fry a few slices at a time
until golden, about 2 to 3 minutes; remove with a slotted
spoon. Place chips on absorbent toweling and sprinkle with
garlic salt.

RECIPE NOTE: A mandolin slicer works well to make
uniform, thinly sliced chips.

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