Name: Smoky Plantain Crema
Yield: Makes 2 cups
Ingredients: 1 chipotle chile; 1 tablespoon Chipotle Vinegar or Spanish sherry vinegar; 2 1/2 ounces smoky bacon, diced; 1 tablespoon olive oil; 1 poblano pepper, stemmed, seeded, and minced; 1/2 large red onion, diced; 1 carrot, peeled and diced; 2 cloves garlic, sliced; 1 Scotch bonnet chile, stemmed, seeded, and minced; Kosher salt and freshly ground black pepper; 1 teaspoon annatto seeds; 1 bay leaf, broken in half; 1 teaspoon toasted and ground cumin seeds; 1/2 cup fresh orange juice; 1/2 cup Chicken Stock; 2 cups heavy cream; 1 vanilla bean, split lengthwise; 1 tablespoon canola oil; 1/2 very ripe plantain (the skin should be almost black)

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu.

This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

Recipe notes

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