Crispy Plantains with Pepper Sofrito

For plantains, heat oil in deep fryer to 375 F.  Fry plantain slices in batches in hot oil for 2 to 3 minutes or until golden brown. Remove with slotted spoon and drain on paper towel-lined tray.  

One at a time, place each plantain piece between parchment paper on a cutting board and smash using the back of a pot. Working with 4 to 5 smashed plantain pieces at a time, place back into hot oil and fry for 2 to 3 minutes more until golden brown. Remove and drain again; season generously with salt.  

For sofrito, heat oil in medium saucepan over low heat. Add onion and garlic; sweat 2 minutes. Add peppers; cook over medium heat 2 minutes longer. Stir in oregano and cumin.  

Stir in vinegar, soy sauce and honey; bring to a rapid simmer. Remove from heat and season with salt. Stir to blend and let cool. Serve with crispy plantains.