Ah, San Francisco summer. I’ve been living here for exactly one year, but still find myself delighted anew when I wake up every Saturday to blue skies and a lightly cool breeze. There’s an (in)famous quote, “The coldest winter I ever spent was a summer in San Francisco.” Coming from an intense east coast climate, though, where the winters are frigid and the summers are positively baking, a nippy July evening sounds perfectly okay to me.

Anyway, I was wandering around downtown yesterday, enjoying this beautiful summer day, thinking, how idyllic is this, when I came upon a little stand handing out free Haagen Dazs samples. Vanilla, peanut butter? Why not both?!

Two little tubs were taken to the park and promptly consumed. Lovely.

Sooo, these plantains! Have you ever had savoury yellow plantains? I’ve made sweet fried plantains before, loaded with butter and cinnamon, but never anything savoury. Then I made this delicious riff on avocado toast, and decided yep, sweet plantains and garlic are great friends. And, for the chilly San Francisco evening, let’s kick the heat up a few notches with some chili powder. Add a good squeeze of lime, and it’s a plantain party. Enjoy! (With or without avocado toast).

Chili Lime Plantains

 

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Author: noctekana@gmail.com

Serves: serves 2 as a side

Ingredients

• 2 yellow plantains with brown spots
• 1 Tbsp avocado oil
• 2 cloves garlic, chopped
• 1 tsp chili powder
• 1 lime
• pinch salt

Instructions

1. Heat oil in a large skillet. Peel plantains by cutting off ends and making a long cut lengthwise, then separating the peel. Slice diagonally into ½ inch discs.
2. Add plantains to skillet and cook for 3 minutes, until browning a little. Add garlic and chili powder and cook for an additional 2 minutes, or until garlic is fragrant.
3. Remove from heat and stir in juice from lime and a pinch of salt.

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