The left over dipping sauce makes a great salad dressing.
2 tbs. red onion, chopped (about an 1/8 of an onion)
1 garlic cloves
1/2 lime, the juice
1/2 lemon, the juice
1/4 cup fresh cilantro
1/2 c. extra virgin oil oil
salt, to taste
pepper, to taste
1 yellow plantain
1 tbs. extra virgin olive oil
Preheat your oven to 450 degrees.
Puree all the sauce ingredients together. I use a stick (immersion) blender, but you could use a food processor or a regular blender too.
Peel the plantain, and slice it into 1/2 inch pieces.
Spray a baking sheet with nonstick spray. (I always line mine with foil for easy clean up)
Spread out the plantains on the sheet, and drizzle with oil. Sprinkle with salt and pepper.
Bake plantains for 10 minutes. Flip them over and bake for 5 more minutes.