->Picadillo 02 <-

Tangy Platano Saute 2 green platanos (plantains) diced into cubes

3 cloves garlic minced

1 medium onion minced

3 tablespoons olive oil

1/4 cup red bell pepper diced

5 medium sized mushrooms, diced

1/4 cup chopped cilantro

8 oz can tomato sauce

1 cup water

3 tablespoons salsa salt pepper First ensure that the green plantains have been refrigerated

overnight. This will make them easier to peel. To them, score it

along one side of its length. With the knife partially under the

skin begin to loosen it. Peel the skin off, then dice into cubes.

Once cubed put in water and let soak while you prepare the rest of

the ingredients.

In a large saut pan (medium heat), add the onions, garlic peppers

and cilantro. Saut these for 2 or 3 minutes. Add the tomato sauce,

salsa, plantains (drained) and salt/pepper. Stir this until the

plantains are seasoned well. Add the mushrooms and 1 cup of water.

Cook covered over low medium heat for about 30 minutes, stirring

occasionally. Serves 4.