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Tostones With Habanero Peach Dipping Sauce

Hola Muchachos!  We are still on a Mexican food kick around here. First there was Roasted Tomatillo Salsa with Guajillo Peppers, then we gave you a great recipe for Creamy Chicken and Cheese Taquitos.

We do this.  We get on those.  Kicks I mean.  Asian, Mexican, Thai…we just get on it and can’t stop.

If Mexican isn’t your thing, I promise you…it’s almost over…for now.  After these Tostones With Habanero Peach Dipping Sauce that is.

Tostones With Habanero Peach Dipping Sauce
This was my first time making Tostones, and I can tell you that there is definitely a learning curve.  Once I realized a few Tostone-making basics, it was the easiest thing ever.  Firstly,  you have to cut the plantain into 1 inch slices, if you cut the slices too thin they won’t hold up when you try to smash them.  Secondly, (or really firstly), don’t try to peel the plantain.  It isn’t going to work.  You have to cut them into slices first, then peel.  Thirdly, you HAVE to soften them before you smash them.  Um…yeah…don’t get all over-excited like me start smashing hard plantain slices with any heavy apparatus you can find. That will result in bits and pieces of hard plantain all over the place.  Soften them first, then smash them…and not too hard.  Okay, so…that’s my Tostone-insight to start with.

Tostones With Habanero Peach Dipping Sauce
Since this is my first time cooking and eating tostones, I have to just give you heads up here.  They aren’t sweet, like in any way.  They taste more like potato, and ohmigosh don’t try one before it is cooked.  Just don’t.  So anyways, it is much more like a potato flavor and texture.  That being said, it was made much better with the habanero peach dipping sauce.  I would say these Tostones need a dipping sauce.  There just isn’t an incredible amount of flavor even when they are salted.  No, I’m not trying to knock my own recipe but I am trying to save you some face when you have guests over, and you serve tostones, and there is no sauce.

Tostones With Habanero Peach Dipping Sauce
Next time, I am hoping to try some cinammon-sugar tostones.  Stay tuned.

Do you love Mexican Food?  Tostones?  Let us know in the comments!

Tostones With Habanero Peach Dipping Sauce
  • 1 Plantain
  • 3 tsp coconut oil
  • Salt as needed
  • 1 cup habanero peach jam
  • 1 Tbsp rice vinegar
  • 3 tsp coconut oil
  1. Heat coconut oil in skillet until shimmering
  2. Slice the Plantain into 1 inch slices
  3. Peel off the hard peel
  4. Place slices in hot oil
  5. Cook until softened (approximately 5 minutes)
  6. Remove from skillet
  7. Smash gently with something hard (such as the back of a plate)
  8. Return to skillet and continue to cook until golden brown turning every once in awhile
  9. Sprinkle with salt while cooking and again after removing from skillet
  10. Serve with dipping sauce
  12. In a sauce pan, combine jam, vinegar and coconut oil
  13. Heat and stir until all ingredients are blended together and loose.


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