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with Mayoketchup Sauce or Mojo de Ajo Sauce

Crispy, twice-fried Puerto Rican Tostones (fried plantains) can be served with any Puerto Rican meal as a side dish, as a snack on their own, or even as appetizers. Serve with mayoketchup or mojo de ajo (garlic oil sauce) for dipping!

To make tostones, the plantains must be completely green. If they’re not green, you’re moving into the sweet territory and you’re not making Puerto Rican tostones (that’s a different recipe). recipe

There are two Puerto Rican sauces for your dipping pleasure (as well as plain old ketchup). The first sauce is my favorite. It’s called mayoketchup and it’s exactly that – mayonnaise and ketchup mixed together with a little garlic powder and maybe a hint of piqué (hot sauce). Super gourmet, I know! Use 3 tablespoons mayonnaise, 2 tablespoons ketchup, ¼ teaspoon garlic and mix together, that's it!

The second sauce is a garlic oil known as mojo de ajo, and uses ¼ cup olive oil and 3 cloves raw garlic. Some simply combine minced and mashed raw garlic and olive oil together, but I prefer to take the edge off by gently simmering them together or also super, roasted garlic minced and mashed mixed into olive oil. To simmer the garlic sauce simply heat the oil and minced, mashed garlic in a small saucepan over low heat for about 10 minutes. Oil should bubble slightly, but not be hot enough to brown the garlic. Season with salt and pepper to taste. This maybe prepared ahead and brought to room temperature for serving.


Domplines or yanikekes

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On our website we post a sampling of the different topics and recipes we publish monthly. We do not have a recipe book. Subscribe to our online publication to get all our recipes.


Past food posts can be found in Ivonne's Flood Blog.

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