Directions

1. 1

   Rinse the plantains and potatoes thoroughly under cold water. Peel the plantain and potatoes, then cut them into evenly-sized pieces or wedges of your preferred thickness. Place the cut plantains and potatoes in a bowl, sprinkle with salt, and shake gently to coat. Let sit for 5 minutes.

2. 2

   Pour oil into a deep frying pan to a depth of about 2 inches and heat over medium-high heat until shimmering and hot. Carefully add the salted plantain pieces in batches, avoiding overcrowding. Fry for 6–8 minutes, turning occasionally, until the pieces are golden brown and tender. Transfer to a paper towel-lined plate to drain. Repeat with the potato pieces, frying for 5–7 minutes until golden and cooked through.

3. 3

   While the plantains and potatoes fry, dice the onion, tomato, and fresh peppers into small, uniform pieces. Set aside.

4. 4

   Heat a separate frying pan or skillet over medium heat and add a small amount of oil. Once hot, add the diced onions and sauté for 1 minute until fragrant. Add the diced tomatoes and peppers, stirring continuously. Cook for 3–4 minutes until the vegetables soften and release their juices. Season with salt to taste. Remove from heat.

5. 5

   Arrange the fried plantain and potato pieces on a serving platter and top with the warm pepper sauce, or serve the sauce alongside for dipping.