Tostones with Columbian Aji Hot Sauce (Ingrid Hoffmann) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 green plantains |
1 cup vegetable oil, plus more if necessary |
salt |
aji colombiano hot sauce, recipe follows |
1 cup finely chopped fresh cilantro leaves |
3 tablespoons finely chopped scallions |
1/2 small scotch bonnet pepper, seeded and finely chopped or dry chili to taste |
1 tablespoon finely chopped yellow onion |
2 teaspoons fresh lime juice |
3/4 cup water |
salt |
Directions:
1. Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
2. Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
3. Raise heat to high.
4. Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
5. Aji Colombiano Hot Sauce:
6. Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.
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