Pomegranate Guacamole with Fried Plantain Chips.
3 large ripe hass avocados, halved, seeded and peeled (they have to be ripe!)
1 large or 2 small limes, juiced
1/2 teaspoon ground cumin
1 large jalapeño, seeded + chopped (leave some of the seeds in for a little heat)
1/3 cup fresh cilantro, chopped (or more to your liking)
arils from 1 pomegranate
salt, to taste
4 ounces crumbled feta cheese (optional)
4 yellow plantains, sliced into 1/2 inch rounds
oil, for frying
1 tablespoon chili powder
2 tablespoons sea salt
Add the avocado halves to a medium size mixing bowl. Squeeze the lime juice over the avocados and toss well to coat. Add the cumin. Now grab a fork and lightly mash the avocados. I like to keep my guacamole on the chunky side. Next fold in the chopped jalapeño, cilantro, pomegranate arils and a pinch of salt. Stir in the feta cheese (if using). Taste and season with more salt if desired. Grab some plantain chips (recipe below) and dig in!!
In a small bowl, combine the chili powder and salt.Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels. Now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round flat disks.Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with chili salt. Chips are best eaten right after frying, but any leftovers can be stored in an airtight container at room temperature.
Shared by: halfbakedharvest.com