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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.