1. For the dip,
coarsely chop the leaves and tender stems of the cilantro. Rinse and mince the
capers. Combine all the dip ingredients in a small bowl and mix well. Chill and
reserve until needed.
2. For the mojo, put
the garlic and sea salt in a blender and pulse until finely chopped. Add the
orange juice and cumin, and process finely. (If you don’t have bitter orange
juice, use half sweet orange juice and half lemon juice.) With the blender
running, slowly add the olive oil in a steady, thin stream, and continue
processing until the mojo is emulsified. Season with the pepper.
3. Have a container of
ice water ready for soaking the sliced plantains. Cut off the tips of the
plantains and peel. You may need to make a few lengthwise slits along the ridges
of the peel to loosen it first. Add a few shakes of salt to the water.
the plantains lengthwise about 1/16 to 1/8 inch thick
(this is best done with a mandoline), and soak them in the ice water for 15 to
20 minutes. Drain the plantains.
5. Heat 1 1/2 inches oil to 365 degrees in a heavy straight-sided pot. Carefully lower a few slices of plantain at a
time into the oil, taking care not to overcrowd the pan. Fry for about 1 minute,
until crisp, transfer to paper towels to
drain and salt while hot. Allow the oil to return to temperature before frying
the next batch.
6. Serve the chips with
separate ramekins of the dip and the mojo, and plenty of lime wedges for