Adrian Forte's Fried Plantain With Pickled Scotch Bonnet Aioli Recipe - Los Angeles Times

Ingredients

• 1 1/2 cups olive oil
• 4 egg yolks
• 1 tablespoon Pickled Scotch Bonnet Paste or preferred hot sauce
• 1 teaspoon paprika
• 2 tablespoons honey
• 1 1/2 teaspoons MSG
• 3 teaspoons salt
• 1 tablespoon plus 1/2 teaspoon fresh lime juice
• 2 teaspoons Dijon mustard
• 2-3 ripe plantains
• Neutral cooking oil for frying
• 1 teaspoon Maldon salt
• 1 teaspoon Tajin
• 1 tablespoon ground hibiscus
• 1 cup apple cider vinegar
• 1 tablespoon pickling salt or kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 4 garlic cloves, smashed
• 2 teaspoons dill seeds
• 3 cups Scotch bonnet peppers
• 10 pickled Scotch bonnet peppers, chopped
• 1 large white onion, chopped
• 1 small carrot, chopped
• 5 garlic cloves, minced
• 1/2 cup apple cider vinegar