- 3 green platanos
- 1 cup diced tomatoes
- 1/3 cup white Spanish onion
- 1 tbsp fresh, diced garlic
- 1/4 cup chopped cilantro with stems
- 2 tbsp balsamic vinegar
- 2 tbsps pure olive oil
- 1 tbasp papriko
- 1/2 jalapeno for those who like it hot!
- Salt and pepper to taste
- Servings 4 time 5 hours
Fill a four quart pot half full with water and let boil
Cut off the stem and bottom of the platano and carefully make three slices down the side of the platano. Each slice should be top to bottom, just missing the flesh of the platano, and spaced out to fit fully around the platano. Cut those platanos in halves
Place in a large pot of boiling water. They will be ready when the skin floats to the top and a fork can be put in the flesh easily. Check them after 15 minutes, they should be firm, but not mushy
Meanwhile, place the tomato, onion, garlic, and cilantro in a serving bowl, with room for the platanos In a separate small bowl, mix the oil, vinegar, and paprika
Once the platanos are cooked, quickly drain the water, carefully remove any remaining skin, cut, and place in serving bowl
Add the dressing and gently mix with a wooden spoon while hot, adding salt and pepper as you go Enjoy!
What makes it special?
This from the kitchen of my lovely bride & co-conspirator Cyndi who sez, “My Tia Yvonne is a chingona who served this salad throughout my childhood with words of wisdom like be independent and never let a man set your agenda. I think of her every time I make this salad. It gives me a satisfied belly and happy heart.”
Recipe shared by the Robt Martin Seda Schreiber
Photo shared by Robt Martin Seda Schreiber