Tostones con Ajilimójili (Puerto Rican Fried Plantains with Garlic-Pepper Sauce)
Ajilimójili gives these tostones a bright, garlicky finish. Sweet peppers, cilantro, and a little vinegar or lime juice become a sauce that cuts through the richness of the fried plantains. The optional hot pepper adds heat, but the sauce has plenty of flavor without it.
I wanted to feature this pairing because the dipping sauce deserves as much attention as the tostones. Its fresh, tangy character complements the crisp plantain without covering it, and making it first means you can serve the tostones as soon as they leave the pan.
This version starts by gently warming the ajíes dulces, cubanelle or green bell pepper, and garlic in a little olive oil. They only need to soften slightly. Let them cool briefly before blending with the cilantro, remaining oil, seasonings, and vinegar or lime juice.
If you can’t find ajíes dulces, use the recipe’s four mini sweet bell peppers as a mild alternative. The habanero is a separate, optional ingredient—adding more sweet pepper doesn’t require adding heat.
Blend until the sauce is mostly smooth but retains a little texture. Taste before setting it aside. Since the plantains will also be salted, the sauce should be well seasoned without becoming aggressively salty.
Two fries, with a pause between them
Choose fully green, firm plantains for this savory preparation. Cut them into evenly sized rounds so they soften at a similar rate.
The two frying stages have different purposes:
- The first fry softens the plantain. At approximately 325°F, cook the thick rounds until pale golden and tender enough to flatten. Work in batches so the pan isn’t crowded.
- The second fry crisps the flattened surfaces. After draining and cooling the pieces for two to three minutes, press them to about ½ inch thick. Return them to oil heated to 350°F and fry until golden and crisp.
A tostonera makes flattening convenient, but two small plates also work. Apply steady pressure rather than striking the plantain. If a piece feels hard in the middle and resists flattening, it needs more cooking during the first stage.
Drain the finished tostones and salt them while hot. Keep them in a single layer where possible; piling them together traps steam and softens the surfaces.
Serve the ajilimójili alongside for dipping so each tostón stays crisp until it’s eaten. They make a good side for bistec encebollado, adding crunch beside the tender steak and onions.
If you enjoy cooking with green plantains, mofongo con chicharrón uses them in another way: fried, then mashed with garlic and pork rather than flattened and fried again.
For easier meal timing, complete the first fry and flattening ahead, then refrigerate the prepared plantains. Save the second fry for just before serving, with the sauce and the rest of the meal already ready.
Tostones con Ajilimójili
Equipment
- Large heavy skillet or deep frying pan
- Tostonera, or two small plates / bottom of a glass
- Food processor or blender
- Small saucepan
- Slotted spoon
- Paper towels or wire rack
Ingredients
For the tostones
- 3 large green plantains fully unripe (about 1.5 lbs / 680 g)
- 2 cups 475 ml vegetable or canola oil, for frying
- 1 teaspoon 5 g fine sea salt, for seasoning after frying
For the ajilimójili sauce
- 6 ajíes dulces stemmed and seeded (or 4 mini sweet bell peppers as a substitute)
- 1 small cubanelle or green bell pepper seeded and roughly chopped
- 4 garlic cloves peeled
- 1/2 cup 15 g fresh cilantro leaves
- 1/4 of a small habanero or ají picante seeded (optional, for heat)
- 1/3 cup 80 ml extra-virgin olive oil
- 2 tablespoons 30 ml white vinegar or fresh lime juice
- 1/2 teaspoon 3 g salt, plus more to taste
- 1/4 teaspoon 0.5 g black pepper
- Pinch of dried oregano optional
Instructions
Make the ajilimójili sauce
- In a small saucepan over low heat, warm the chopped ajíes dulces, cubanelle pepper, and garlic cloves in 2 tablespoons of the olive oil for about 5 minutes, stirring occasionally, until the peppers soften slightly. Remove from heat and let cool for 5 minutes.
- Transfer the softened peppers and garlic to a food processor or blender. Add the cilantro, optional habanero, vinegar or lime juice, salt, black pepper, oregano, and the remaining olive oil.
- Blend until mostly smooth, with a little texture remaining, about 30 seconds. Taste and adjust salt or vinegar as needed. Set aside at room temperature while you make the tostones.
Make the tostones
- Cut off both ends of each plantain. Make a shallow lengthwise slit through the peel only, then peel away the skin with your fingers or a knife.
- Slice the peeled plantains into rounds about 1 to 1.5 inches thick.
- Heat the frying oil in a large skillet over medium heat until it reaches 325°F (163°C). The oil is ready when a small piece of plantain dropped in sizzles gently.
- Fry the plantain rounds in batches, without crowding the pan, for 2 to 3 minutes per side, until pale golden and just softened. Remove with a slotted spoon and drain on paper towels.
- Let the fried plantains cool for 2 to 3 minutes, then flatten each piece to about 1/2 inch thick using a tostonera, or by pressing between two small plates.
- Increase the oil temperature to 350°F (177°C). Return the flattened plantains to the oil in batches and fry again for 2 to 3 minutes per side, until deep golden and crisp.
- Remove with a slotted spoon, drain on fresh paper towels or a wire rack, and sprinkle immediately with salt while hot.
- Serve warm with the ajilimójili sauce on the side for dipping.
Notes
- Substitution: If ajíes dulces aren’t sold near you, mini sweet bell peppers are the closest stand-in — they’re mild and slightly sweet like the original.
- Heat level: The habanero is optional. Leave it out entirely for a sauce with no heat, which is common in many households.
- Salt guidance: Because the tostones are salted after frying and the sauce already contains salt, avoid adding extra adobo or seasoned salt on top unless you cut back the salt elsewhere.
- Storage: Ajilimójili keeps in an airtight container in the refrigerator for up to 5 days. Tostones are best eaten fresh — they lose their crispness within an hour or two.
- Make-ahead: You can do the first fry and flattening step up to a day ahead. Refrigerate the flattened plantains, then do the second fry just before serving.
