Tostones Recipe

Prepare plantains

Peel the green plantains: cut off both ends, score the peel lengthwise in 3–4 places, and remove the skin. Cut each plantain into 1 1/4-inch thick diagonal or straight slices (about 10–12 slices total from 3 plantains).

First fry (soften)

Heat a heavy skillet or cast-iron pan over medium heat. Add oil and warm to 325°F (about shimmering but not smoking). Add plantain slices in a single layer without crowding; fry 2–3 minutes per side until the exterior is lightly golden and the interior is tender but not browned. Work in batches if necessary. Transfer fried plantains to a paper-towel-lined tray to drain.

Smash

Allow plantains to cool just enough to handle (1–2 minutes). Working on a flat surface or a folded paper towel, place a paper towel over a slice and flatten each slice to about 1/4-inch thickness using the bottom of a glass, a small bowl, or a tostonera (plantain press). Try to keep edges intact for a crisp rim.

Second fry (crisp)

Increase oil temperature to 375°F (hot but not smoking). Fry the flattened plantains 1–2 minutes per side, or until golden brown and very crisp. Drain on paper towels. While still hot, sprinkle each tostone lightly with 1/4 tsp of the lime salt (reserve the rest) and brush or sprinkle with about 1 tbsp fresh lime juice overall for bright flavor.

Combine the coarse salt and fresh lime zest in a small bowl. Rub together with your fingertips to release the oils and break up any clumps. Taste and adjust — should be aromatic and slightly more intense than plain salt. Set aside for finishing the hot tostones.

Assemble salsa in blender or food processor

Add the avocado flesh, cilantro leaves, roasted pistachios, lime juice, olive oil, garlic clove, chopped red onion, ground cumin, salt, and pepper to a small food processor or blender. Pulse until mostly smooth but still a little textured. If the mixture is too thick, add water 1 tablespoon at a time (up to 2 tbsp) to reach a scoopable but spreadable consistency.

Adjust seasoning

Taste and adjust salt, lime, or cumin as needed. For more brightness add up to 1 tsp additional lime juice. Transfer the salsa verde to a bowl and refrigerate for 10 minutes if you prefer it slightly chilled; otherwise serve at room temperature.

Place warm tostones on a serving platter. Spoon about 1 tablespoon of avocado—pistachio salsa verde onto each tostone or serve the salsa in a bowl for dipping. Finish with a small pinch of lime salt on each, scatter toasted chopped pistachios and micro cilantro (if using), and serve with lime wedges on the side.