Mangu

Place the plantains and water in a saucepan. Bring to a boil and cook 20 minutes until plantains are tender but slightly firm. Drain reserving 1 cup of the liquid. Cool plantains and peel.

Heat the olive oil in a skillet over medium heat and saute the onion until tender.

In a bowl mash the plantains with the reserved liquid and salt. Transfer to a food processor mix in the peppers and puree. Serve the pureed plantain mixture topped with the onions.