Directions

1. Combine the cilantro, garlic, vinegar, olive oil, and lime juice. Season with salt and pepper to taste and preserve.
2. To peel the plantains, cut off both ends of each plantain and discard. With tip of a knife, make 4 shallow cuts in the peel along entire length, taking care not to cut into the flesh. Peel skin in sections. Use knife to scrape off any pieces of remaining peel on plantain. Cut plantains into ¾-inch-thick rounds.
3. In a deep skillet on medium-high, heat 1 inch oil until hot but not smoking. In batches, fry plantains, taking care not to overcrowd pan, about 2 min. on each side, until completely tender but not browned. With slotted spoon or tongs, transfer plantains to a paper towel-lined plate. Let cool slightly. Reserve oil in skillet.
4. Working with 1 plantain piece at a time, gently flatten with bottom of small pan, jar, mug, or plate. Repeat with remaining plantain rounds.
5. Re-heat the oil in skillet on medium-high until hot. In batches, fry plantains, taking care not to overcrowd the pan, about 2 min. on each side, until crisp. Transfer to a paper towel-lined plate. Immediately season with salt to taste and serve hot with the herb sauce.