Second time I've made [and enjoyed] this. This time I'm remembering to
send it along to the list....last time I meant to but forgot.
Adapted from a 1998 NY Times article which adapted it from
"Uncommon Fruits and Vegetables" by Elizabeth Schneider
Baked Plantains with Lime and Chili
4 medium yellowish brown plantains
1 1/2 Tbsp fresh lime juice (or more)
1/2 tsp chili powder (or to taste)
salt
1. Preheat oven to 375. Trim ends from plantains and cut a slit
lengthwise along the plantain. Arrange with slit side up and bake
on a pan or cookie sheet for 30-40 minutes or until they are creamy
and soft.
2. Remove from oven and let cool until you can remove the peels. Slice
into 1/2" rounds (or do on diagonal for something a little more
interesting) and put in a pie pan or something you can put back in
the oven. Sprinkle with lime juice, chili powder, and salt and
mix gently. Put back into oven to warm up and help some of the
flavors meld. 4 side dish servings. (You can serve it with a
sprinkle more of chili for decoration and maybe some lime wedges so
that it won't look so barren.)