Ingredients Jump to Instructions ↓

  1. 2 large red bell peppers, roasted, peeled, and chopped

  2. 4 hot red chiles, diced

  3. 1 tablespoon 15 mL 1 medium onion, diced

  4. 2 garlic cloves, minced

  5. 4 ripe cherry tomatoes

  6. 1/4 cup 60 mL 1 teaspoon 5 mL 1 cup 240 mL 1/2 cup 120 mL 1 teaspoon 5 mL 1/2 teaspoon 3 mL 1/2 teaspoon 3 mL 2 tablespoons 30 mL 1/2 cup 120 mL 1/2 cup 120 mL 1 small onion, diced

  7. 2 serrano chiles, minced Water, as needed Peanut oil, for pan-frying Minced chives or scallions, for garnish

Instructions Jump to Ingredients ↑

  1. Combine all of the sauce ingredients, except the oil and salt, in the workbowl of a food processor and purée. Heat the oil in a skillet and sauté the purée over medium heat, stirring constantly, until the chiles and peppers are soft. Add the salt and stir. (This sauce may be made several days in advance or frozen until needed.) Mix the cornmeal with enough water to form a slurry. Combine the flour with the baking powder, salt, and ginger. Mix these dry ingredients with the cornmeal slurry, oil, plan-tain, banana, onion, chiles, and enough water to make a slightly thick, smooth pancake batter. Allow the mixture to rest for 1 to 2 hours, covered. Brush a small amount of peanut oil onto a nonstick griddle or skillet over medium heat. Drop 3 to 4 tablespoons [45 to 60 mL] of batter, in batches, onto the griddle. When brown, flip the cakes over and brown the other side. Stack the cakes, covered with a clean towel, until all are cooked. Serve each guest 2 griddle cakes with a generous portion of the sauce. Garnish with minced chives or scallions.


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