Happy Cinco De Mayo!
This is an ultra simple way to make Guacamole. I learned how to make it by the Personal Chef I work for, Bill, who was actually taught by an 85 year old lady from when he was down in Mexico cooking for some people on a beach right after they got off their private jets….hard life!! This lady walked up to him and asked him why he was putting so much “crap” in his guacamole. She said, “You only need 2 ingredients! Don’t mess with it, it’s guacamole, not a salad!”. Lime juice and Sea Salt are the only 2 ingredients she uses, but I like to put a swig of olive oil and lemon juice in it to prevent from browning. And the secret is to mix it with your hands; gives it a smooth texture with lumps of avocado still remaining.
The Smashed Plantain Chips I learned how to make from this neighbor I had who was from Puerto Rico. She makes them almost every meal. They’re a fun substitute from regular chips if you want to WOW your guests, and also a great Gluten-Free option!
Simple Guacamole + Smashed Plantain Chips
slice all around and twist.
give seed a bit of a hack with chopping knife, twist, and it comes right out.
use 3 Avocados for every 4 people.
roll your limes and lemons to loosen up juices inside before squeezing.
only need juice of 1 lime to every 3 avocados.
2 big pinches of sea salt.
glug of olive oil.
juice from 1/2 lemon.
trick: mix & mush with hand.
get a fun festive bowl…i collect these from thrift stores whenever I can.
perfect texture.
cut ends off plantains…color should be yellow with brown spots.
slice down and peel back to get skin off…the skins are A LOT tougher than banana skins.
going to be slight pink color to them.
fry on both sides in olive oil till slightly light brown.
SMASH part! smash with something flat.
put smashed plantains back into olive oil and cook both sides again till med brown.
drain on paper towels and season with GARLIC SALT.
i like to add fresh chopped cilantro before serving.
So incredibly healthy & delicious!!!
-Wholesome Gal
