CARIBBEAN ISLANDS SPICY CONCH, MANGO AND BLACK BEAN SALSA WITH FRIED "HOT" PLANTAINS

Salsa

Ingredients Weight Measure
Conch, fresh, diced 1-1/2 lbs.
Tomatoes, ripe, diced 4 ea.
Red onion, medium, diced 1 ea.
TABASCO® brand Habanero Sauce 2 tsp.
JalapeƱo, minced fine 1 ea.
Black beans 2 14-oz. cans
Mangoes, fresh, ripe, peeled and diced 2 ea.
Cilantro leaves, chopped fine 1 oz.
Salt 2 tsp.
Pepper 1 tsp.
Cubanelle peppers, diced 6 oz.
Red pepper, diced 7 oz.
Sugar 2 Tbsp.
Lime juice, fresh squeezed 1/2 cup
Orange juice, fresh squeezed 1/3 cup
Red wine vinegar 1 oz.

Plantains

Ingredients Weight Measure
Plantains, very black in color 8 ea.
Butter, salted 1/2 cup
TABASCO® brand Original Red Sauce 2 tsp.
Salt 1/4 tsp.

Method

  1. For the Salsa, combine all ingredients and mix. Refrigerate for one hour so flavors will combine.
  2. For the Plantains, peel plantains and slice into rounds about 1" thick.
  3. Melt butter over high heat with TABASCO® Original Red Sauce. Fry plantains until brown on outside. Flip over and fry other side. Season with salt. Drain on paper towels. Serve along side Caribbean Islands Spicy Conch, Mango and Black Bean Salsa.

Yield: 16 servings