El Silencio Lodge & Spa - Costa Rica - Alajuela, Costa Rica

Complimentary Recipes from Costa Rica

Hot Salsa for Chilly Weather

  • SalsaCropSmall
  • 10 ripe plum tomatoes
  • 1/2 medium yellow onion
  • 1 garlic clove
  • 2 tbsp Chipotle sauce
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

In a food processor, flash puree the tomatoes until reaching a coarse consistency. Pour in a mesh colander and drain. Process the onion and garlic until finely chopped. Pour tomato, onion, garlic and the rest of the ingredients in a pot.

Cook on the stovetop for about ten minutes on low-medium heat, stirring thoroughly with a wooden spoon. Fold in additional salt and pepper to taste.

Serve warm (microwave a bit if necessary) with plantain chips, or thin slices of fresh carrot. For a spicier version, just add more Chipotle. Makes about 2 cups.

Green Plantain Ceviche

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  • 1 Green Plantain
  • 4 Peach Palm Fruit* (peeled & cooked)
  • Tomato 100 grams
  • Purple Onion 40 grams
  • Fresh Cilantro 50 grams
  • Fresh Orange Juice 2 oz
  • 2 Limes (juiced)
  • Red Bell Pepper 40 grams
  • Salt & Pepper
  • 1 Avocado

Boil the green plantain for about ten minutes. Let it cool down, peel, and cube.

Cube the Peach Palm Fruit and tomato. Finely chop the onion, bell pepper, and cilantro. Add all ingredients to a glass bowl and marinade with lime and orange juice. Add salt and pepper to taste and chill for half an hour.  Garnish with avocado slices and serve with your favorite chips!

* May be substituted with watermelon, green mango, granny smith apples, or pear squash.

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