Roasted Plantains with Chili-Peanut Lime Salsa and Feta
The roasted plantains with chili-peanut lime salsa and feta from Lelani Lewis’s new cookbook, “Code Noir,” make for an unexpected communal appetizer or a hearty vegetarian lunch. Read on for...
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Cooking tools:
- Food processor
- Mason jar
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking dish
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- Chile-Peanut Lime Salsa (makes 1½ cups)
- 2 dried guajillo chiles
- 1 dried chipotle chile
- 1 dried cascabel chile
- 2 dried ancho chiles
- 1 dried mulato chile
- 2 unpeeled garlic cloves
- 1 cup extra-virgin olive oil
- 3 ounces unsalted peanuts
- 2 tablespoons sugar
- Zest and juice of 1 lime
- 5 sprigs thyme, leaves removed
- Kosher salt
- freshly ground black pepper
- Roasted Plantains
- 2 overripe plantains
- 6 tablespoons chile-peanut lime salsa
- ⅔ cup feta cheese
- 1 lime, cut into wedges for serving
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