First, remove the peel from the plantain, discarding both ends. Cut the flesh into 2.5 cm thick slices.
Heat the oil over medium heat in a small deep saucepan. Then, use a slotted spoon to lower the plantain slices into the hot oil. Fry each side of the plantains until they are light golden brown. It will take approximately 5 minutes.
Use either a tostonera or the bottom of a large jar to flattened the plantains( If you don’t have tostonera) on a cutting board until they are about 0.5 cm thick.
Now, fry the plantains for a second time for 3-5 minutes. Both sides will be golden yellow.
Place plantains on a plate. Sprinkle the salt to taste. Then keep it aside.
Use a Pulse setting on a blender to chop all the ingredients for dip until they are combined but still in chunks.
Serve the plantains with dip.