Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce
['2 tablespoons sunflower oil or other neutral oil', '4 medium shallots, finely chopped', '3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)', '3 garlic cloves, chopped', '1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric', '¼ cup chopped fresh mango', '¼ teaspoon sea salt, plus more to taste', '¼ cup sugarcane vinegar or apple cider vinegar', '¼ cup orange juice', '1 cup sour cream', '½ teaspoon lime zest', '1 tablespoon fresh lime juice', '1 teaspoon sea salt', 'Vegetable oil, for frying', '6 green plantains', 'Sea salt and freshly ground black pepper']
Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Season with salt and pepper.
Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.
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