Patacones con Hogao

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1. 1Step 1: Remove the tomatoes' seeds and interior membranes. Dice the tomatoes.
2. 2Step 2: Seed, de-membrane and finely chop the red pepper.
3. 3Step 3: Peel and dice the onion.
4. 4Step 4: In a frying pan, heat the olive oil on medium low. Add the tomatoes, onion, red pepper, scallions, garlic and salt. Simmer for 5 minutes on medium heat.
5. 5Step 5: Lower the heat, cover and simmer for 15 minutes, stirring regularly, to make sure the vegetables don't stick to the pan.
6. 6Step 6: Uncover, stir and sauté for 5 last minutes, uncovered. Taste and adjust the salt, as needed. Add a final drizzle of olive oil. Set aside while you fry the patacones.
7. 7Step 7: In a large frying pan on a burner set to medium-high, add the vegetable oil and heat to about 350°.
8. 8Step 8: Peel and cut the green plantains into thick slices, one-inch wide each.
9. 9Step 9: Add the plantain rounds to the hot oil in batches so that they don't touch. After about 2 minutes, turn them over and fry the second side for 1 to 2 minutes.
10. 10Step 10: When both sides are light-golden brown, scoop out the plantains with a slotted spoon.
11. 11Step 11: Lay the fritters on a paper towel-lined plate, to drain the excess oil. Let them rest for several minutes to slightly cool before you flatten them.
12. 12Step 12: Lay a piece of parchment paper or plastic wrap on your plantain press, tortilla press or a heavy round pan or wide can. Press each plantain, one at a time, so that each is about ¼ of an inch thick.
13. 13Step 13: Once all the fritters are pressed, return them in batches to the hot oil for their second fry. This time, leave each plantain in for just 30 seconds to 1 minute per side.
14. 14Step 14: Scoop from the hot oil and again rest on a paper towel-lined plate to drain their excess oil.
15. 15Step 15: Sprinkle with salt. Add a spoonful of hogao sauce on each patacón. Garnish with minced cilantro and a last sprinkling of salt. Serve them quickly, while still hot.