RECIPE: TOSTONES ZOILA
oil for frying
Slice plantains on angle into 1/2" slices.
Fry in 1/2" layer of oil at 350º for three minutes, until lightly golden. Turn them durng cooking if the oil isn't washing over the tops of the slices.
Remove and drain on paper towels. Let cool a bit. Place them on a sheet of waxed paper, then lay another sheet of wax paper over them. Smash with the heel of your hand. This is when you find out how well they retain heat. Persevere.
The flattened slices go back into the pan, fry two minutes more until nicely golden brown.
Remove, drain, lightly salt. Serve with salsa. While warm, they're still a bit soft, but they quickly crisp into substantial chips.
You will need a head of roasted garlic. In advance, slice the top off the head of the bulb so you can see into the individual cloves. Drizzle with a little olive oil, roast in 300º oven 1 hour, remove and cool. The soft cloves will slide right out when you squeeze them.
6 plum-sized fresh tomatillos, husked and rinsed
2 jalapeno peppers
2 serrano peppers
2 slices yellow onion, each about 1/2" thick
1 whole head of roasted garlic
1 fresh avocado
2 sweet cherry peppers, or 1/2 cup of dice red bell pepper
nice handful of cilantro
2-3 ripe plum tomatoes
juice of 2 limes
salt and pepper
Lay the tomatillos, onion slices and peppers on a baking tray. Broil under high heat until they are charred (turn them a few times). Let cool, then remove skin and seeds from the peppers.
In a food processor whirl the peppers, onions, tomatillos and roasted garlic cloves into a thick purée. Add the cilantro and give that a brief chopping. Next, in goes the avocado, tomatoes (peeled and seeded is best, as it keeps the salsa from becoming to drippy), lime juice and sweet red peppers. Pulse just until they're chunky. You want the smooth salsa to envelop the avocado, tomato and sweet peppers. Salt and pepper as you see fit.Print This Post