Name: Tostones
Yield: Makes about 24 tostones
Ingredients: 3 green (unripe) plantains (available at Hispanic markets and some specialty produce markets); vegetable oil for deep-frying; sauce chien as an accompaniment; (Carribean Spicy Dipping Sauce); 1 small onion, minced; 3 scallions, minced; 1/3 cup minced red bell pepper; 2 garlic cloves, minced; 1 Scotch bonnet or habañero chili, seeded and minced (wear rubber gloves), or 1 teaspoons Scotch Bonnet Pepper Sauce*; 1 teaspoon salt; 1/4 teaspoon dried thyme, crumbled; 7/8 cup water; 2 tablespoons white-wine vinegar; 1/4 cup fresh lime juice; 2 tablespoons vegetable oil; 2 tablespoons chopped fresh coriander, or to or to taste, plus a coriander sprig for garnish if desired

Fried green plantains.

When making tostones look for unripe plantains that are a deep shade of green: The recipe will not work with ripe plantains. Ideally, the plantains should be fried the day they are purchased, but they can be kept, wrapped well in a plastic bag and chilled, for 2 to 3 days.

Recipe notes

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