Name: Plantain Empanadas with Green Chile and Black Bean Filling
Prep time: 30 h
Cook time: 45 min
Total time: 30 h 45 min
Ingredients: 4 ripe plantains; 2 tablespoons extra virgin olive oil; 1 medium sweet onion, diced; 3 large garlic cloves, minced; 2 cups cooked black beans or 1 15oz can, drained; 1 7oz can Rio Luna Organic Large Chopped Green Chiles; 1 teaspoon Kosher salt, divided; 1/4 teaspoon cayenne pepper (optional); All-purpose flour for forming empanadas; Neutral oil for frying

Description

This easy salsa is a smoky spicy condiment to serve with plantain empanadas and a myriad of other dishes.

Scale

Ingredients

1lb fresh tomatoes, skin on, cut to about plum tomato size if large
1/2 red onion, cut into large chunks
1 clove garlic, minced
1/2 cup fresh cilantro, stem on
6–12 Rio Luna Organics Nacho Sliced Jalapeños
1/2 teaspoon salt

Instructions

Broil tomatoes on a foil lined sheet pan skin side up until skin is blackened.
Pulse tomatoes and the rest of ingredients in a food processor until desired texture is reached.
Transfer salsa to a serving bowl.

Notes

Store salsa in a sealed container and refrigerate. Use within 1 week.

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