Ingredients

• 2 fresh limes
• 2 tablespoons sweet chili sauce
• 1 tablespoon sweet hot mustard
• 1 teaspoon horseradish, prepared
• 1 tablespoon rice vinegar, natural
• Canola oil, for frying
• 3 green plantains
• 1/4 cup garlic, minced
• Salt and fresh cracked black pepper
• 1/8 teaspoon red pepper flakes
• Dash cayenne pepper

Instructions

1. Watch how to make this recipe.
2. In a bowl, combine the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside.
3. Heat 1/2-inch of oil in 12-inch heavy pan.
4. Cut plantain on diagonal into 1-inch thick pieces, remove peel.
5. When oil is hot, add the plantains and fry both sides until golden.
6. Drain on paper bag, and sprinkle with salt, and minced garlic. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on a paper bag, adding more coarse salt, to taste, the red pepper flakes, the cayenne pepper and a squeeze of lime.
7. Serve while hot with sweet heat sauce.