We start with the dipping sauce because it can be stored for later use.

Simply combine all of the ingredients in a blender and blitz until you have a uniform mixture.

You can strain it to remove any fibrous pieces, but I like the sauce as is.

To start, slice the salami log into 1/4-inch slices. You can make as many or as little as you want.

Once sliced, pat the pieces dry to ensure they don't have any excess moisture on them. Set them aside.

Heat some olive oil in a frying pan over medium-high heat.

Once heated, add your salami slices to the pan. Leave them to fry for roughly 2-3 minutes or until they become crispy and beautifully browned.

Flip the pieces over and leave them to fry for another 2-3 minutes or until they are browned.

When you are with how they have fried, remove them from the heat and drain the excess oil on pieces of paper towel.

Repeat until all your slices are completely fried.

To make the tostones, start by slicing your unripe (green)plantain into 1/2-inch slices.

Fill a medium to a large pot with about an inch of frying oil. Heat the oil until it reaches a temperature of roughly 360ºF (180ºC).

Once the oil is ready, add the plantain slices and allow them to fry for about 5 minutes. They should become crisp and a light golden color.

When the initial cooking time has elapsed, remove them from the oil and place them on a flat surface (plate or cutting board).

Flatten the pieces with the bottom of a flat cup or plate. Traditionally, you should use a tostonera.

After your plantain slices have been flattened, you can place them back in the hot oil and leave them to fry again for roughly 5 minutes. Turn them over after about 2 1/2 minutes so the other side can fry as well.

Your tostones are ready when they are bright golden brown. Remove them from the oil and drain them on paper towel.

Sprinkle some salt and pepper over them and serve them immediately with your fried Dominican salami and tomato dipping sauce.