Tostones con Ajilimójili
Crispy twice-fried green plantains served with a garlicky, herby Puerto Rican pepper sauce.
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.