- 2 tablespoons vegetable oil
- 2 medium white onions, diced
- 2 cloves garlic, minced
- 2 plum tomatoes, diced and seeded
- 1 cup tomato paste
- 2 red bell peppers, diced (or substitute 2 jalapeno peppers or 2 dried habanero peppers)
- 2 chicken bouillon cubes
- 1 pinch Salt and freshly ground pepper, to taste
- 4 yellow plantains (very ripe), peeled and cut in 1-inch-thick slices
- 1 cup vegetable oil
- In a medium saucepan, heat 2 Tbs. oil. Saute the onions and garlic until translucent, about 1 minute. Add the tomatoes, tomato paste, peppers and bouillon cubes. Cook on low heat for 10 to 15 minutes. Add salt and black pepper. Remove from heat but keep warm.
- In a large, heavy pan or deep fryer, heat 1 cup oil. Season the sliced plantains with salt and pepper. In small batches, fry them for about 3 minutes or until golden brown. Remove to a paper towel to drain; keep warm.
- Arrange the plantains attractively on a heated plate and scoop a large spoonful of sauce over each plantain. Serve immediately.