Heat about 1” of oil in a heavy-bottomed pan over medium-high heat.

Once hot, add in the sliced plantain in a single layer - you may need to work in batches.

Fry the plantains for about 2 minutes per side until starting to brown. Remove with a slotted spoon or tongs and set aside on a wire rack over a sheet pan to drain off the excess oil. Once all have been fried, turn off the heat to the pan.

Using the back of a spatula or something with a flat bottom like a glass, squish the plantains down to about 1/4”.

Place the hot water in a shallow bowl along with the garlic powder and garlic salt.

Dip each flattened plantain into the water mixture and let soak for 20 seconds. Remove with a slotted spoon and transfer back to the wire rack.

Turn the heat back on to medium-high. Once the oil is hot, refry the plantains until golden and crispy, about 1 minute per side. Remove with a slotted spoon and place on the wire rack to drain excess oil. Sprinkle with sea salt.

Serve as-is or top with a smear of cream cheese and hot pepper jelly.

Remove the stems from the peppers and place the peppers in a food processor. Pulse in 10-second increments until finely minced.

Transfer the peppers to a pot along with the vinegar and sugar. Bring to a boil over high heat and cook for 2 minutes.

Add in the pectin and stir. Boil for 3 minutes then turn off the heat and let cool slightly before transferring to glass jars.

Let the jars cool on the counter before transferring to the refrigerator. The jelly will thicken as it cools. I find it’s ready to eat in just a few hours. Store for up to 3 weeks in the refrigerator.