* 2 green plantains
* vegetable oil (for frying)
* 2 tomatoes, diced and seeded
* 1/4 cup small diced onion
* 1/2 avocado, small diced
* 3 cloves garlic, press
* 3 culantro leaves, minced
* 1 tbls. white vinegar
* salt to taste
3 tablespoons extra virgin olive oil
Combine all ingredients, except olive oil and avocado, in a bowl and stir together until well combined.cCover with plastic wrap and refrigerate for 30 minutes to let flavors develop.
Right before serving, add avocado and extra virgin olive oil, stir gently until well combined.
Peel plantain and cut diagonally into one-inch slices. Fry the plantain slices over medium heat, until golden in color and softened. Drain them in a plate lined with paper towels.
If you don’t have a tostonera, which is a press for making tostones, take a paper bag and place a plantain slice on it. Fold the bag over on the plantain slice and, using a can, saucer or whatever you have on hand, press down on the plantain slice to flatten.
Dredge the flat plantains in a bowl of salted water and drop back into the frying pan. Stand back because it will spit at you.
Fry until golden and crisp, transfer to a plate lined with paper towels and sprinkle with salt.
Serve with sofrito salsa.