Recipe by Chef Angelo Sosa, Tia Carmen; recipe and photo courtesy of Kikkoman
Makes 8 servings
The Crispy Plantains:
4 plantains, peeled and cut into ¾-inch slices
1 qt. grapeseed oil
Kosher salt
Fry in batches in hot oil for 2 to 3 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel lined tray. One at a time, place each plantain piece between parchment paper on a cutting board and smash using the back of a pot. Working with 4 to 5 smashed plantain pieces at a time, place back into hot oil and fry for 2 to 3 minutes until golden brown. Remove and drain again and season heavily with salt.
The Pepper Sofrito:
3 T. extra virgin olive oil
8 oz. red onion, finely chopped
1 oz. garlic, finely chopped
12 oz. poblano peppers, seeded and cut into small dice
12 oz. red bell peppers, seeded and cut into small dice
2 t. dried oregano
2 t. ground cumin
6 oz. Kikkoman® Rice Vinegar
2 oz. Kikkoman® Less Sodium Soy Sauce
2 oz. honey
Kosher salt to taste
Heat oil in a medium saucepan over low heat. Add onion and garlic and sweat for 2 minutes. Add peppers and cook over medium heat for 2 minutes; add oregano and cumin. Stir in vinegar, soy sauce and honey and bring to a rapid simmer. Remove from heat and season with salt. Let cool. Serve with crispy plantains.