Tostones with Chile Vinegar

• 1/2 cup unseasoned rice vinegar
• 1 garlic clove, crushed
• 4 red jalapeno or Fresno chiles, stemmed, seeded and chopped
• 2 Thai chiles, stemmed
• Salt
• Vegetable oil, for frying
• 4 large green plantains, peeled and sliced 1/2 inch thick

1. In a blender, puree the vinegar, garlic, jalapeno and Thai chiles until smooth.
2. Transfer the chile vinegar to a bowl and season with salt.
3. In a saucepan, heat 2 inches of oil to 350.
4. Working in batches, fry the plantains just until pale golden, 6 minutes.
5. Using a slotted spoon, transfer the plantains to a paper towel-lined baking sheet.
6. Using a meat pounder or ceramic mug, flatten the plantain slices until they're 1/4 inch thick.
7. Reheat the oil to 375.
8. Working in batches, fry the plantains until crisp, 5 minutes.
9. Drain on paper towels and season with salt.
10. Serve with the chile vinegar.

rice vinegar, garlic, red, chiles, salt, vegetable oil, green plantains

Taken from www.foodandwine.com/recipes/tostones-with-chile-vinegar (may not work)