Tostones with Chile Vinegar

The secret to chef Roy Choi's tasty fried plantains is the chile vinegar he sprinkles on top. A mix of garlic, rice vinegar and two chiles, it's great with everything you would add hot sauce to.

  • Total Time:
  • Servings: 6
KEY: Frying, Barbecue/Cookout, Game Day, Graduation Party, Cuban, Appetizers/starters, Fast, Gluten-Free, Vegetarian, Snack

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Ingredients

  • 1/2 cup unseasoned rice vinegar
  • 1 garlic clove, crushed
  • 4 red jalapeƱo or Fresno chiles, stemmed, seeded and chopped
  • 2 Thai chiles, stemmed
  • Salt
  • Vegetable oil, for frying
  • 4 large green plantains, peeled and sliced 1/2 inch thick

How to make this recipe

  1. In a blender, puree the vinegar, garlic, jalapeño and Thai chiles until smooth. Transfer the chile vinegar to a bowl and season with salt.
  2. In a saucepan, heat 2 inches of oil to 350°. Working in batches, fry the plantains just until pale golden, 6 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined baking sheet. Using a meat pounder or ceramic mug, flatten the plantain slices until they're 1/4 inch thick.
  3. Reheat the oil to 375°. Working in batches, fry the plantains until crisp, 5 minutes. Drain on paper towels and season with salt. Serve with the chile vinegar.

Make Ahead

The chile vinegar can be refrigerated for up to 1 week.

Contributed By Published May 2014

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