March 25, 2021

Baked Plantains with Aji Verde

I found this Baked Plantain recipe while googling “sides to go with jerk chicken” the other day, and I have to say, it’s a delightful side to go with Jerk Chicken! (Plantains are choc full of resistant starches which help to build and feed a healthy holobiome, and I know I don’t get enough of them, so this is one of those google-search-gold-nuggets that happens every once in a while.) I found it on A Spicy Perspective’s site. Definitely do try the Aji Verde along with them, which is a Peruvian green sauce that not only goes well with the Baked Plantains, but tastes amazing on the Jerk Chicken itself… can you have too many flavors in one meal? I don’t think so!

(Jump to the Baked Plantains recipe file here.)

(Jump to the Aji Verde recipe file here.)

Baked Plantains with Aji Verde

You’ll Need:

For the Aji Verde

1 small bunch cilantro, leaves plucked from the stems
15 mint leaves (from about 3 or 4 mint stalks)
3 garlic cloves, peeled & smashed
1 jalapeno pepper
½ cup mayonnaise
¼ cup parmesan cheese, shredded
¼ cup water
1 Tbs lime juice
2 Tbs chili paste* (I used a medium-heat peri peri sauce)
¼ tsp salt

*Note on chile paste: all recipes I found call for amarillo paste, which is the traditional chile paste used in many Peruvian dishes, but I had peri peri paste on hand already, and also couldn’t find Amarillo paste by any brand at my Kroger grocer. So if, like me, you’re not making this Aji Verde to impress a Peruvian mother-in-law, substitutions can be made, and it’s still really delicious.)

For the Baked Plantains

1-2 ripe Plantains
2 Tbs olive oil
1 tsp salt

Start by making the Aji Verde.

Rinse the cilantro and mint and pluck all the leaves from the stems and place in a blender.

Peel and lightly smash the 3 garlic cloves and add. Slice the top from the jalapeno pepper and slice in half and remove the pith and seeds and add to the blender.

Then add the ½ cup mayonnaise, shred and add ¼ cup parmesan, ¼ cup water, 1 Tbs lime juice, 2 tbs chili paste, and ¼ tsp salt.

Blend to combine.

Aji Verde can be served cooled or at room temperature, and it can be stored covered in the refrigerator for at least 1 week.

Now let’s bake the plantains.

Preheat your oven to 425˚F and line a rimmed baking sheet with parchment paper.

Peel your plantains and slice them at a diagonal so there is a lot of surface area on each slice. And try to slice them about ¼ inch thick.

Toss the slices in a bowl with the olive oil then add the salt and give them one more toss.

Arrange the slices on your parchment-lined baking sheet and bake for 10-12 minutes, then flip each slice and bake for 10-12 minutes more until they are bubbling and golden brown and crispy on the outsides.