Tostones (Fried Plantain Rounds) with Salsa

Name: Tostones (Fried Plantain Rounds) with Salsa
Yield: 4–6 servings
Cuisine: American
Ingredients: ¼ pound Anaheim chilies (or other medium-hot green chili-peppers); ¼ pound Anaheim chilies (or other medium-hot green chili-peppers); About ¼ cup corn oil; 1 tiny onion, minced; 1 small garlic clove, minced; About 3 tablespoons distilled white vinegar; About 3 tablespoons lime juice; About ½ teaspoon kosher salt; Black pepper; 4 half-ripe plantains, each about 8 ounces; 3 cups water; 1 tablespoon coarse kosher salt; 1 pound solid vegetable shortening

Preparation info

4–6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A version of this crunchy, piquant appetizer is prepared by Gail Lewis at Sabor Restaurant in New York’s Greenwich Village. The sweet, starchy tostones, crisp on the outside, soft in the center, are more addictive than potato chips, so be warned.

Ingredients

Salsa

¼ pound Anaheim chilies (or other medium-hot green chili-peppers)
About ¼ cup corn oil
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Americas
Asia
United States
Cuba
India
New York’s Greenwich Village
Starter
Gluten-free
Vegan

Method

Prepare sauce: Remove and discard stems (not seeds) from peppers; chop medium fine. Heat ¼ cup oil in skillet; add peppers, onion, and garlic. Cook over moderate heat until slightly softened, about 3 minutes. Off heat stir in oil, vinegar, lime juice, salt, and pepper to taste.