Tostones with Columbian Aji Hot Sauce

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

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

green plantains, vegetable oil, salt, fresh cilantro, scallions, scotch, yellow onion, lime juice, water, salt

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/tostones-with-columbian-aji-hot-sauce-recipe.html (may not work)