Alloco With Spicy Dipping Sauce

Ingredients

• 4 large Ripe plantains (yellow with black spots)
• 2 cups Vegetable oil for frying
• 3 medium Roma tomatoes
• 1 small Red onion
• 1 whole Scotch bonnet or Habanero pepper
• 1 inch piece Fresh ginger
• 2 cloves Garlic cloves
• 1 tablespoon Tomato paste
• 1 teaspoon Salt
• 0.5 teaspoon Bouillon powder (chicken or vegetable)(optional)

Instructions

1. 1

   Peel the plantains and slice them into 1/2-inch thick rounds or diagonal cubes.

2. 2

   Lightly sprinkle the plantain pieces with a pinch of salt and toss to coat evenly.

3. 3

   Heat the vegetable oil in a deep skillet over medium-high heat until it reaches approximately 350°F (175°C).

4. 4

   Fry the plantains in batches until they are golden brown and caramelized on all sides, then drain on paper towels.

5. 5

   Prepare the sauce by blending the tomatoes, onion, scotch bonnet, garlic, and ginger into a coarse puree.

6. 6

   Heat two tablespoons of oil in a small saucepan, add the tomato paste, and fry for 2 minutes to remove acidity.

7. 7

   Pour the blended vegetable puree into the saucepan, add salt and bouillon, and simmer for 10-15 minutes until thickened.

8. 8

   Serve the warm fried plantains on a platter with the spicy dipping sauce on the side or drizzled over the top.