One of my favourite snacks or appetizers is guacamole. Even though I find dipping chips into guacamole somewhat addictive I never get tempted to buy guacamole from a store, in the refrigerated section or worse when it’s in a jar, it never excites my palate with bright flavours. But order some chips and “guac” at a Mexican restaurant and I will continue eating them until I dip and there is no longer any left behind.
Making my own guacamole means I no longer have to wait to go to enjoy it at a restaurant and it means you can make this the next time you have friends over. Pairing the creamy guacamole with this refreshing salsa achieves the perfect balance, creating a heavenly match. Another advantage is that the ingredients for these two dips are nearly identical making your shopping list a little shorter; in a way you are getting two great recipes for one set of ingredients.
Normally I only eat ripe plantain, preferably fried but if I’m trying to be good I bake it in the oven. Rather than buying chips that may be deep-fried and overly salted for your salsa and guacamole make your own. Plantain chips are a healthier option and taste even better if you ask me. Plus it isn’t much added work considered all the magic happens in the oven while you make the guacamole and salsa. Plus this way you can ALL the credit for every single bite.
Lay plantain flat in the baking tray and do not overcrowd.
Ripe avocados are sweeter, more flavourful and perfect for these recipes. Plus they make for great pictures right?
Live, Love, Eat!
- 2 large green plantains
- 4.5 tablespoons olive oil
- 3 ripe avocados
- 1 lime
- 1/2 jalepeño pepper, chopped finely
- 4 tomatoes, chopped finely (keep half a tomato separate)
- 2 handfuls of cilantro, chopped
- 1/2 teaspoon minced garlic
- 1/3 cup red bell pepper, chopped finely
- 1/2 small red onion, chopped finely
- 1 scallion (spring onion or green onion), chopped
- salt & pepper
- Preheat oven 350°F
- Peel and slice plantain thinly, before tossing with four tablespoons of olive oil and 1/4 teaspoon of salt. Lay plantain in a greased pan and bake for 30-35 minutes until brown and crisp.
- Mash avocados with a fork then add, 2 teaspoons of chopped jalepeño, half a tomato, one handful of cilantro, 1/4 teaspoon minced garlic, squeeze half a lime and salt and pepper before mixing thoroughly. Refrigerate until ready to enjoy.
- For the salsa, mix the remaining chopped tomatoes (3.5 tomatoes), 1/4 teaspoon minced garlic, 2 teaspoons jalepeños, 1/3 cup red bell pepper, 1/3 cup red onion, scallion, half tablespoon of olive oil, half lime squeezed, handful of cilantro and salt and pepper. Mix well, by this time your plantain chips should be ready and cooled.