Tostones (from the Spanish verb tostar which means "to toast") or patacones are a side dish that is popular in many Latin American countries. The dish is made from sliced green (unripe) plantains which are cut either lengthwise or widthwise and fried until they are crisp and golden brown. Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions it is customary to dip them in mojo (a garlic sauce). In some countries, they are served topped with cheese as an appetizer. They can also be bought pre-made from supermarkets. This food is found in all varieties of Caribbean cuisine. Tostones are also a staple of Latin American countries and the Caribbean, including Cuba, Puerto Rico, Dominican Republic, Nicaragua, the north coast of Honduras, and Haiti. Find more recipes at https://www.cejavineyards.com/
Fried Plantains or Tostones with Spicy Aji Salsa
By Dalia Ceja
Cook Time: 25 minutes
For Fried Plantains
• 3 large plantains
• Oil for frying
• salt to taste
For Aji Salsa
• ½ head of romaine lettuce
• 3 jalapeños, fire roasted and deseeded
• ¼ cup mayonnaise
• 3 green onions, coarsely chopped
• ½ bunch of cilantro, chopped
• 2 garlic cloves
• juice from 2 limes
• salt and pepper to taste
Heat oil to 375 degrees F. Peel plantains and cut into ¾ inch slices. Place sliced plantains in a bowl of salt water for 5 minutes. This aids in turning plantains crisp and golden brown when frying.
Fry plantains in hot oil for about 3 minutes. They should be a golden brown in color, crisp on the edges and semi-soft in the center. Remove plantain slices with a slotted spoon and drain on paper towels. Set aside.
For Aji Salsa
Fireroast jalapeño chiles on comal or griddle then deseed. Coarsely chop chiles, lettuce, garlic, cilantro and green onions then add to a food processor or blender. Add in mayonnaise, garlic cloves, juice from two limes and a few pinches of salt and pepper. Process for 3 to 4 minutes on a medium level.
Sprinkle salt on plantains then serve with aji salsa.