Recipe by Pati Jinich
- 3 T. olive oil
- 2 ea. garlic cloves, finely chopped
- 2/3 c. chopped white onion
- 1/2 lb. ripe tomatoes, seeded, cored, diced (about 2 roma tomatoes)
- 3 ea. Avocados From Mexico, halved, pitted, peeled, and diced
- 1/4 c. pimiento stuffed manzanilla olives, sliced into thin rounds
- 1/4 c. chopped and seeded pickled jalapeños, or more to taste
- 1 T. juice from pickled jalapeño chiles
- 1 T. roughly chopped capers
- 1 T. freshly squeezed lime juice
- 2 T. chopped fresh parsley
- 2 ea. yellow plantains, peeled and diagonally cut into ¼” slices, not green nor too blackened or ripe
- Vegetable oil for frying as needed
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- To prepare the guacamole: Set a medium-sized skillet over medium-high heat and add the olive oil. Once hot, add the garlic and cook, stirring constantly, for 20 to 30 seconds, until fragrant and beginning to brown. Incorporate the onions and cook for about 2 minutes, stirring constantly until softened and the edges are beginning to brown.
- Add the tomatoes, mix well and cook for a minute, just until barely softened. Remove from the heat.
- In a large bowl, add the avocados, olives, pickled jalapeños, juice from the jalapeños, capers, and lime juice and combine. Incorporate the tomato mixture and toss until well mixed. Taste for salt and add if need be.
- Scrape onto a serving bowl and sprinkle with the chopped parsley.
- To prepare the chips: Preheat oven to 375°F.
- Place the plantain slices on a baking sheet, brush with vegetable oil, and season with salt and pepper on both sides.
- Bake in the oven for 30 minutes until crisp and browned, flipping once halfway through, taking care that they don’t burn. Remove from the oven.
- Serve the guacamole along with the plantain chips.