Pineapple Scotch Bonnet Fried Plantains
20 minServes 4350K SHU
Ripe plantains caramelise into something close to candy, which is exactly what this sauce wants to sit on. Fry them dark at the edges, then spoon the Pineapple Scotch Bonnet Hot Sauce over while they are still hot so it thins and runs. Coriander cuts the sweetness. Florida-made, faith-rooted heat.
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Ingredients
- $12
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Method
- 1Peel the plantains and slice them on the diagonal about half an inch thick.
- 2Heat the oil in a skillet over medium heat and fry the slices for 2 to 3 minutes a side until deeply caramelised at the edges.
- 3Drain briefly on paper, then arrange on a warm plate.
- 4Warm the Pineapple Scotch Bonnet Hot Sauce with the honey and spoon it over while everything is hot. Finish with flaky salt and coriander.
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Featuring
Pineapple Scotch Bonnet Hot SauceKeep it on the shelf: one box, every month.
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