Recipe for Salsa Medibeña

1 lb. ground dark meat turkey

1 large onion, chopped

6 cloves garlic, minced

1 pinch white pepper

1/4 tsp. nutmeg

1/2 c. white wine

1 T. fresh rosemary (or 1/2 T. dried)

Salt to taste

Olive oil

Heat olive oil over medium heat and add onion. Cut ends off of plantains, make a slit lengthwise in the
skin, and peel. Quarter plantains lengthwise, then chop into approx. 1/2” dice.
When onion begins to brown, add plantains and cook 2-3 minutes more. Add
turkey; when almost cooked through, add garlic, cook 1 minute more, and add the
rest of the ingredients. Lower heat and simmer until done, 10 minutes or more.
Serve with pasta.