- 1 L Mazola Corn Oil, for deep-frying
- 2 green plantains, peeled and sliced 1/8-inch thick
- 1 tsp cloves
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
Spicy Tamarind Sauce:
- 3 ½ cups water
- 14-16 ounces seedless tamarind pulp (see Tips), broken into 1-inch chunks
- ½ cup lime juice
- 1 ¼ cups packed light or dark brown sugar
- ⅔ cup Caribbean Pepper Sauce
FOR THE PLANTAIN CHIPS:
- In a bowl combine the salt, cloves, paprika and garlic powder; set aside.
- Heat Mazola Corn Oil in a deep fryer to 375 degrees F.
- Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes.
- Drain in a large bowl lined with paper towels, and season with spice blend while still warm.
FOR THE SPICY TAMARIND SAUCE:
- Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.
- Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in lime juice, brown sugar and pepper sauce.
Created By Bianca Osbourn