Tostones with Chile Vinegar

1. 1

   In a blender, puree the vinegar, garlic, jalapeno and Thai chiles until smooth.

2. 2

   Transfer the chile vinegar to a bowl and season with salt.

3. 3

   In a saucepan, heat 2 inches of oil to 350.

4. 4

   Working in batches, fry the plantains just until pale golden, 6 minutes.

5. 5

   Using a slotted spoon, transfer the plantains to a paper towel-lined baking sheet.

6. 6

   Using a meat pounder or ceramic mug, flatten the plantain slices until they're 1/4 inch thick.

7. 7

   Reheat the oil to 375.

8. 8

   Working in batches, fry the plantains until crisp, 5 minutes.

9. 9

   Drain on paper towels and season with salt.

10. 10

    Serve with the chile vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.