Blend all the ingredients together until smooth with specs of herbs. Blend orange juice, lime juice, jalapeño, garlic, olive oil, cilantro, sugar and salt. Cover and let sit until ready to serve with tostones.

Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.

Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.

Fry the plantains in batches turning to both side of the small plantain pieces are golden light brown. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with a glass cup, or a small wooden cutting board. This should give you a flat shape with uneven edges. If you have a tortilla press you can use this to smash your to stones as weak. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.

Serve with Mojo sauce and enjoy.