Hogao (Tomato and Onion Sauce) with Plantain Chips

Ingredients

• 2 cups Ripe tomatoes, chopped
• 1 cup Onion, chopped
• 2 cloves Garlic, minced
• 0.5 cup Scallions, chopped
• 0.25 cup Cilantro, chopped
• 2 tablespoons Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 large Green plantains
• 2 cups Oil for frying

Instructions

1. 1Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of oil. Once the oil is shimmering, add the 1 cup of chopped onion and the 2 cloves of minced garlic. Cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent.
2. 2Add the 2 cups of chopped ripe tomatoes, the 0.5 cup of chopped scallions, the 0.25 cup of chopped cilantro, the 0.5 teaspoon of salt, and the 0.25 teaspoon of pepper to the skillet. Stir to combine. Cook for 15 minutes, stirring occasionally, until the sauce has thickened. The tomatoes should be broken down and the sauce should be saucy, not watery.
3. 3While the hogao is simmering, prepare the plantain chips. Peel the 2 large green plantains. Slice them thinly into rounds, about 1/8-inch thick.
4. 4Pour the 2 cups of oil for frying into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of plantain into it; it should sizzle immediately.
5. 5Carefully add the sliced plantains to the hot oil, being careful not to overcrowd the pot. Fry the plantain slices for 2 to 3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to turn them.
6. 6Using the slotted spoon, remove the fried plantain chips from the oil. Place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining plantain slices.
7. 7Serve the cooked hogao warm with the crispy plantain chips for dipping.

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