Plantains are uncooperative with removing their peel. The peel tends to blend right into its starchy banana center. Parboiling for a few minutes, say two minutes, breaks down the tissue that connects peel to center and the peel comes right off.
Basil because I had to nip some off as it's bolting. It could have been cilantro or mint. Those two other things are also growing outside.
Mango salsa is chopping up favorite things and tossing them together. This was chilled and it did not damage the tomato.
* mango
* English cucumber supposedly no seeds but the center removed anyway. No watery center allowed.
* tomato, same thing, no gushy insides allowed. All that wet stuff scooped out and discarded.
* green onion in place of regular white onion.
* serrano chile diced finely
* lime squeezed all over with a magnificent stainless steel lime squisher, and boy, does it ever squish limes. No more plastic breaking in your hands. And when you squish as much lime as we do, well, the thing becomes an investment.
This is the best lunch ever. No hamburger bun taking up room in your tummy, just the good stuff and the elements complement each other quite well.
"That will be $25.00 please."
"Ha! A bargain, Sir, and my compliments to the chef."
When the plantain is ripe like that, they are perfect for this... link
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