rant on Puerto Rico; instead, we have a special guest. Please allow me
to introduce JJ, an authentic Puerto Rican who will be making an
authentic Puerto Rican spicy garlic sauce with authentic Puerto Rican
those who don’t know, a plantain looks like a banana but kind of tastes
more like a potato and is starchy like a potato, too. Kinda like a
banana and potato fell in love and mated and out came the plantain... of
course, I guess they didn’t have to fall in love first. Maybe the
potato had a bit too much to drink and just got over its previous
relationship and was a bit vulnerable to banana’s unyielding charisma.
We’ve all been there, just ask Kirk Cameron and his friend.
is best to use green plantains because as plantains ripen they will
turn yellow, sweeter but mushier too. Removing the skin can be
difficult. A simple trick is to perforate the skin with a knife then
microwave the whole thing for 4 minutes. We used an authentic Puerto
Rican to operate our microwave.
Let the plantain cool, and then it
should peel nice and easy.
Cut the plantain into 2-inch sections.
flatten each section into a cylinder. Try to make them the same
thickness so they cook evenly.
the meantime heat up an inch of canola oil or vegetable oil in a pan.
When the oil starts to make cool psychedelic patterns, it is hot
enough. Drop in each cylinder of plantain and fry for a minute or two
on each side or until golden brown. Remove and allow to cool on a paper
towel. Salt to taste.
the garlic sauce. Take a couple cloves of garlic and throw it in your
food processor or magic bullet or whatever you have, or just chop the
shit out of it until it is a pasty goo. Mix it well with a quarter cup
of olive oil.
That is authentic Puerto Rican Garlic Sauce! I
recommend some chili oil in that too though; make it a hot sauce!
Drizzle over your plantains and enjoy.