Peel the plantains and cut into 1 1/2-2 inch pieces

Heat the oil in a large saute pan and cook the plantains until slightly softened and starting to turn golden brown (about 3 minutes), turning them to cook all sides

Remove the plantains.

Press the plantains one at a time in between a cutting board and a plate (if they fall apart and don't press easily then the plantains aren't cooked enough).

Take the flat plantains and put them back in the oil (adding more if needed) for a second time and brown on both sides (about 2-3 minutes on each side).

Don't over crowd the pan so do it in batches as needed.

Put the finished tostones on paper towels to drain and sprinkle with salt while still warm.

To made the dip add all of the ingredients into a blender and blend until smooth.

Store in an airtight container in the fridge for up to one week.