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Crispy Plantains with Pepper Sofrito

Crispy Plantains with Pepper Sofrito

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  • Crispy Plantains
  • 4 plantains, peeled and cut into ¾-inch slices

  • 1 quart grapeseed oil

  • Kosher salt

  • Pepper Sofrito
  • 3 tablespoons extra virgin olive oil

  • 8 ounces red onion, finely chopped

  • 1 ounce garlic, finely chopped

  • 12 ounces poblano peppers, seeded and cut into small dice

  • 12 ounces red bell peppers, seeded and cut into small dice

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • 6 ounces Rice Vinegar

  • 2 ounces Less Sodium Soy Sauce

  • 2 ounces honey

  • Kosher salt


  • To prepare plantains, 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.
  • To prepare sofrito, 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.

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