Hogao (Colombian Tomato and Onion Sauce) with Patacones

**Prepare the Patacones:** Peel the green plantains and cut them into 1-inch thick rounds.

Heat the vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the plantain rounds in batches for about 5-7 minutes, until lightly golden. Remove from the oil and drain on paper towels.

Place the fried plantain rounds between two pieces of parchment paper or plastic wrap and use a flat-bottomed object (like a plate or plantain press if you have one) to flatten them to about 1/4-inch thickness.

Increase the oil temperature to 375°F (190°C). Fry the flattened plantains again for 2-3 minutes per side, until golden brown and crispy. Remove from the oil and drain on paper towels. Sprinkle with salt.

**Prepare the Hogao:** While the patacones are frying, heat a tablespoon of vegetable oil in a large skillet over medium heat.

Add the diced onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and (optional) aji dulce peppers and cook for another minute, until fragrant.

Add the diced tomatoes, salt, pepper, and (optional) cumin. Bring to a simmer and cook for about 20-25 minutes, or until the sauce has thickened and the tomatoes have broken down. Stir occasionally to prevent sticking.

Taste and adjust seasonings as needed.

**Assemble and Serve:** Spoon the warm Hogao over the crispy patacones. Garnish with chopped green onions and cilantro. Serve immediately.