Combine all the above ingredients in a sauté pan and whisk until all ingredients are evenly mixed. Allow to cook down for 10 – 15 minutes until it thickens.
Using a spoon or a whisk, briskly stir all the ingredients until they are evenly incorporated.
When done, transfer the dipping sauce into a smaller bowl and serve with the fried plantains, or drizzle the sauce over hot plantains.
Ingredients for Fried Plantains:
2 large plantains, peeled and sliced into ½ inch rounds
2 tbsp of coconut sugar
1 quart of canola oil
Method for Fried Plantains:
Fill a deep fryer or Dutch oven with canola oil, then place it over medium-high heat.
Place plantains in the hot oil and reduce the heat to medium and cook for 5 minutes on each side (how many minutes) until they are golden brown.
Remove plantains from the oil with a slotted spoon and place on a plate lined with a paper towel to absorb the excess oil. Sprinkle with coconut sugar and drizzle on the chimichurri sauce. Serve alongside the fish and steamed cabbage or eat as an appetizer.
