The sauce is loosely based on a peruvian hot sauce that has carrots and aji peppers. I used a couple parsnips roasted until soft, a jar of pimentos with the juices, a clove of garlic, Tabasco sauce, and vinegar. Blend till smooth.

The chicken was some thighs in with browned onions, garlic, and canned diced tomatoes. A bit of paprika and chile powder as well.

Tostones are easy. Peel a green plantain, cut into segments about an inch and a half long. Fry in shallow oil. Flip once. Just as you start to see evidence of browning, take them out and smash them one by one under a plate. Fry again until browned and crispy. Be sure to salt as they come out of the oil.

Build the tostadas and top with some guac