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1
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.
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2
Using a wooden spoon, pry up the edges of the peel and pull off the skin.
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3
Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
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4
Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes.
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5
Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side.
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6
Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
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7
Raise heat to high.
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8
Place plantain pieces between 2 sheets of parchment paper.
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9
Flatten the plantains by pressing down on them with a heavy-bottomed pan.
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10
Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes.
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11
Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains.
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12
Sprinkle with salt and serve immediately.
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13
Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid.
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14
Season with salt, to taste.
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15
Stir all the ingredients together.
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16
Set the Aji aside for several hours to allow the flavors to blend.
