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Tostones With Ajilimo Jili

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains			4	Servings

INGREDIENTS

3		Green plantains
3	T	Salt
		Ice water
		Vegetable oil, for frying
		=== AJILIMO JILI ===
1/4		Whole onion
1/2		Green pepper, seeded
2		Hot chili peppers
3		Cloves garlic
2	T	Fresh oregano
1		Fresh cilantro
2	T	Capers, rinsed well
1/4	c	Red wine vinegar
3/4	c	Olive oil
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Hold a plantain under running water, and cut each end off the fruit
with a small paring knife. Make superficial cuts down the length of
three sides of the plantain. While still under running water, remove
peel and discard. Repeat with the second plantain. Soak peeled
plantains for 5 to 10 minutes in a large bowl of salted ice water.
Remove the plantains, and cut them into 1/2-inch slices. Soak sliced
plantains a second time in the same salted ice water for 7 to 10
minutes to further extract the sap. Remove and dry on a dish towel.
For the first frying, heat oil to 350 degrees in an electric
deep-fryer or a deep saucepan. Fry each batch of plantain rounds for  5
to 7 minutes, until they are cooked but not browned.  Remove plantains
with a skimmer, and place on a damp dish towel. (The  damp towel
prevents further cooking and keeps the plantains moist  between
fryings.) Let them stand until cool to the touch, 3 to 5  minutes.
Prepare a large bowl of unsalted ice water. Raise the heat  of the oil
to 375 degrees.  Mash each round under an oiled dessert plate or with a
meat pounder.  Dip the plantains in the second bowl of ice water before
the second  frying, remove, and pat dry.  Fry plantains a second time
for 1 to 2 minutes, or until they become  crisp and golden. Remove from
oil, and allow to drain on paper  towels. Make plantain cups with a
tostonera, and fill with Ajilimo  Jili.  AJILIMO JILI: In a blender or
food processor, blend onion, green  pepper, chiles, garlic, oregano,
cilantro, and capers until finely  chopped. With machine running,
slowly add vinegar and olive oil. Add  salt and pepper. Serve with
Tostones.  Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 381 Calories (kcal); 41g Total Fat; (93% calories from  fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 4838mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8  Fat;
0 Other Carbohydrates  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 513 Calories From Fat: 403 Total Fat: 45.5g Cholesterol: 0mg Sodium: 5653.8mg Potassium: 347.6mg Carbohydrates: 26.4g Fiber: 4g Sugar: 2.3g Protein: 1.7g