Tostones with Columbian Aji Hot Sauce

Ingredients

• 2 green plantains
• 1 cup vegetable oil, plus more if necessary
• Salt
• Aji Colombiano Hot Sauce, recipe follows

Directions

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.

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.

Raise heat to high.

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.

Aji Colombiano Hot Sauce:

• 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

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.