In a small saucepan, stir together the apple cider vinegar, Noubess Mango Hot and Spicy Sauce, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer.
Place the thinly-sliced onions in a small bowl or pint-sized cleaned mason jar. Carefully pour the hot vinegar mixture over the onions. Gently stir until combined if you’re using a bowl. If you’re using a mason jar, place the lid on top, hold the jar with a kitchen towel and give it a quick shake.
Let the onion slices marinate for at least 30 minutes before using it. Let the mixture cool off before refrigeration. Store up to 2 weeks.
While you are waiting for the pickled onions to cool down a bit, prepare the plantains.
First, remove the skin off the plantains and cut into 2 - 3 large pieces.
Add water to a medium-size pot and place the plantains pieces. Season the water with salt if you want.
Cook the plantains until soft. Remove and slice into smaller pieces.
Place on plate and top with Pickled Onions.
Drizzle a little of Noubess Lemon Infused Olive Oil for a smooth finish.