Guacamole and Plantain Chips Recipe

We love Latin food in my home and one of our favorite dishes is Guacamole. My husband created his own recipe based on one from one of your favorite eating spots. Enjoy it with the Plantain chip recipe we added in this post too.

Costa Rican (spicy) Guacamole

1 -2 large ripe Florida/Caribbean avocado, peeled, halved, and pitted
OR
4-5 California avocados, peeled, halved, and pitted
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
1/4 cup finely chopped onion
1/3 cup fresh diced tomatoes
3 large garlic cloves, finely chopped
2-3 large serrano chilies seeded, chopped
1/4 teaspoon sea salt

Directions:

Mash Avocados until smooth. Add remaining ingredients, mix and chill or eat right away.

Plantain chips:

2 large green plantains (peeled)
vegetable oil
salt to taste

Mojo (garlic sauce):

1/2 cup olive oil
1 cup onion (finely chopped)
6 garlic gloves (minced)
1/2 cup lemon juice

Directions

Peel plantains, slice into 1/4″ chips and place in a bowl. In a frying pan or deep fryer, pour 1/4 inch of expeller pressed oil and heat at medium-high. Add enough chips at a time to leave a little space between them. When approaching golden brown in color, remove and place in bowl with double lining of paper towels. Lightly sprinkle with sea salt to taste.

Using a 2-quart bowl add onion, garlic, and lemon juice.. Heat olive oil over medium-high until frying hot (about 2 minutes), when hot, pour olive oil into bowl. Be certain to pour with one hand while holding a spatter screen between you and the bowl with the other. Whisk ingredients, then pour into single bowl or dipping cups. Some prefer to spoon the mojo over the chips while others prefer to dip. 6-10 chips per serving.

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