Molotes with Habanero Stonefruit Salsa
This dish is indulgent in the best way — crispy, golden plantains stuffed with soft brie, crispy bacon, my fave crema Salvadoreña, and a yummy, sweet-and-spicy stonefruit salsa that sings with habanero heat. The plantains are fried until just tender, then split down the middle like little boats and topped with layers of flavor and texture. It’s an unexpected combination, but one that works: creamy, crunchy, sweet, spicy, and savory all in one bite. It’s giving savory banana split — and we’re here for it.
The jam is baked slowly in the oven, giving it a roasty, jammy depth without having to hover over the stove. We use fresh apricots when they’re in season, but pitted cherries are also a beautiful alternative — deeply sweet and rich with just enough tang to stand up to the vinegar and heat.
