- 1/2 cup unseasoned rice vinegar
- 1 garlic clove, crushed
- 4 red jalapeño or Fresno chiles, stemmed, seeded and chopped
- 2 Thai chiles, stemmed
- Vegetable oil, for frying
- 4 large green plantains, peeled and sliced 1/2 inch thick
- In a blender, puree the vinegar, garlic, jalapeño and Thai chiles until smooth. Transfer the chile vinegar to a bowl and season with salt.
- 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.
- 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.
The chile vinegar can be refrigerated for up to 1 week.