-
1
With a small sharp knife cut the ends from each plantain and cut a lengthwise slit through the skin along the inside curve.
-
2
Beginning in the center of the slit, pry the skin from the plantain and cut the flesh crosswise into 1-inch-thick pieces.
-
3
In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 375F.
-
4
on a deep-fat thermometer, in it fry a batch of the plantain pieces for 1 1/2 to 2 minutes, or until they are pale golden, and transfer them with a slotted spoon to paper towels to drain briefly.
-
5
Working quickly, using a tortilla press or the flat bottom of a glass or bottle, flatten each piece, a cut side up, between sheets of wax paper to a thickness of no less than 1/4 to 1/3 inch.
-
6
Refry the flattened pieces in the 375F.
-
7
oil, turning them occasionally, for 2 to 3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with salt.
-
8
(The tostones should be crisp on the outside and chewy on the inside.)
-
9
Fry the remaining plantain pieces in batches in the same manner.
-
10
The tostones are best served immediately, but they may be made 1 day in advance, wrapped well in plastic bags, and reheated on a rack in a shallow baking pan in a preheated 450F.
-
11
oven for 3 to 5 minutes, or until they are heated through.
-
12
Serve the tostones with the sauce.
-
13
In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme.
-
14
In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool.
-
15
Stir in the lime juice and the oil.
-
16
The sauce may be made 2 days in advance and kept covered and chilled.
-
17
Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs.
