Ingredients
3/4  cup chopped onion
2  cloves garlic, minced
1  tablespoon cooking oil
1  cup chopped tomato
1  cup chopped red sweet pepper
1/2 of a  6-ounce can tomato paste (1/3 cup)
1   small jalapeno pepper, seeded, if desired, and finely chopped*
   Salt
   Pepper
2   ripe plantains
1/2  cup cooking oil
   Salt
   Pepper

Directions
1. In a medium saucepan cook onion and garlic in the 1 tablespoon hot oil about 5 minutes or until tender. Stir in tomato, chopped red sweet pepper, tomato paste, and jalapeno pepper. Cook, uncovered, over low heat for 10 to 15 minutes or until desired consistency. Add salt and pepper to taste. Remove from heat and keep warm. 

2. Meanwhile, peel plantains and halve lengthwise or cut long diagonal slices 1/2 to 3/4 inch thick. In a large skillet heat the 1/2 cup oil over medium heat. Fry plantain halves or diagonal slices in hot oil about 4 minutes or until tender and golden, turning once. Carefully remove from skillet and place on a cutting board. Using the back of a spatula, press to flatten plantain halves to 1/4-inch thickness. Return to skillet; fry 1 to 2 minutes more or until heated through, turning once. Drain on paper towels. Season to taste with salt and pepper. Serve with warm tomato relish. Makes 4 servings.
 
*Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn’t come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers. 
Make-ahead tip: Prepare relish; cover and chill up to 1 week. Reheat to serve.  

Source:  Better Homes & Gardens