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Ingredients
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Plantain chips
Mango Calypso Hot Sauce
Banana-ketchup
Method
Plantain chips
- 1
Peel and slice plantains
Use a sharp knife to cut off both ends of each green plantain. Make a lengthwise shallow slit through the skin and slide your thumb under the peel to remove it. Hold a mandoline or a very sharp knife at a 1/16–1/8 inch (1.5–3 mm) thickness and slice the plantain on the bias into uniform thin rounds or diagonal slices. Aim for consistent thickness so chips cook evenly.
- 2
Soak and dry
Optional but helpful for crispness: place the slices in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat completely dry on clean kitchen towels or paper towels. Ensure slices are very dry to avoid oil splatter.
- 3
Heat oil
In a heavy-bottomed pot or deep fryer, add the oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping one slice: it should sizzle steadily and rise to the surface but not brown instantly.
- 4
Fry in batches
Working in small batches to avoid overcrowding (about a single layer), gently slide plantain slices into the hot oil. Fry, stirring or flipping occasionally, until golden and crisp, about 2–4 minutes depending on thickness. Use a spider or slotted spoon to transfer chips to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with kosher salt while still hot.
- 5
Finish and serve
Allow chips to cool slightly so they crisp further (3–5 minutes). Serve warm or at room temperature with Mango Calypso Hot Sauce and Banana-Ketchup on the side. Offer lime wedges for squeezing if desired.
Mango Calypso Hot Sauce
- 6
Prepare ingredients
Peel and dice the ripe mango, removing the pit. Remove stem from the scotch bonnet/habanero; for less heat, remove seeds and membranes or use half a pepper. Roughly chop the shallot and smash the garlic clove.
- 7
Cook briefly (optional)
In a small saucepan over medium heat, warm 1 tsp oil and sauté the shallot and garlic for 1–2 minutes until softened but not browned. Add the diced mango and sauté 1 minute just to warm and break down the fruit. This step mellows raw sharpness and deepens flavor; it can be skipped for a fresher bright sauce.
- 8
Blend the sauce
Transfer the mango mixture (or raw mango, shallot, garlic if you skipped cooking) to a blender or use an immersion blender. Add the scotch bonnet/habanero (adjust amount to desired heat), vinegar, lime juice, agave/honey, and salt. Puree until very smooth. If the sauce is too thick, add up to 1–2 tbs water to reach a pourable consistency.
- 9
Balance and finish
Taste and adjust: add more vinegar for tang, more agave for sweetness, or additional salt. If desired, pass through a fine-mesh sieve for an extra-smooth texture. Chill for at least 30 minutes to let flavors meld or serve immediately at room temperature. Store refrigerated in an airtight container up to 7–10 days.
Banana-ketchup
- 10
Mash banana
Peel the ripe banana and place in a small bowl. Mash thoroughly with a fork until almost smooth. For a silkier texture, grate the banana or purée it briefly in a blender.
- 11
Combine ingredients
In a small saucepan, combine the mashed banana, tomato paste, white vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and 1 tablespoon water. Whisk to fully incorporate into a uniform mixture.
- 12
Simmer to meld
Cook the mixture over low heat, stirring frequently, for 3–5 minutes until it thickens slightly and flavors marry. Do not boil vigorously—just a gentle simmer to meld and warm ingredients.
- 13
Adjust texture and finish
If the ketchup is too thick, stir in up to 1 tablespoon additional water. For a smoother finish, purée with an immersion blender or push through a fine sieve. Stir in 1/2 tsp neutral oil off heat to add sheen and rounded mouthfeel. Taste and adjust salt, sugar or vinegar as needed. Cool to room temperature before serving. Store in the refrigerator up to 5 days.