Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

How to Make It

Step 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.

Step 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.

Step 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.

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