📖 Instructions

1. First, peel the plantains. This might seem obvious, but trust me, I've seen people struggle with this. Use a sharp knife and carefully slice through the peel lengthwise. Then, just peel it away like a banana.
2. Next, chop the plantains. Aim for roughly 1/2-inch pieces. Don't worry about being too precise; rustic is best for a salsa.
3. Now, finely dice the red onion, jalapeño, and cilantro. If you're not into super spicy food, remove the seeds and membranes from the jalapeño before chopping. This simple step will make a big difference in the heat levels.
4. Time to juice those limes! Roll each lime firmly on the counter to release more juice, then cut them in half and squeeze them over the chopping board. You'll probably need about 2 tablespoons of fresh lime juice for a good balance of flavors. I find it helps to have a little bowl underneath to collect the juice.
5. Throw everything into a blender or food processor – or even just a really big bowl if you prefer a chunkier salsa. That includes the chopped plantains, the red onion, the jalapeño, the cilantro, and the fresh lime juice. If you are using a food processor, pulse it until it's all nicely combined but still has some visible texture. Don't over-process and turn it into a mush!
6. Season it up! Start by adding a pinch of salt and a couple of dashes of your favorite hot sauce (if you're feeling bold!). Taste test it and adjust the seasoning until it's just right for your palate. Trust your tastebuds! This is where the magic happens.
7. Give it a final stir and, voila! You've got some seriously delicious sweet plantain salsa. Serve it immediately with tortilla chips or use it as a topping for grilled fish, chicken or your favorite tacos. You can even add some to your breakfast eggs!
8. Optional: For an extra touch of sweetness, try adding a teaspoon or two of honey or maple syrup. However, it already might be sweet enough from the plantains. It’s up to you!