Guacamole Recipe

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop the flesh into a medium bowl. Finely dice the seeded tomato, mince the red onion, finely chop the cilantro, and mince the jalapeño (discard seeds for milder heat).

Mash and season

Using a fork or a potato masher, coarsely mash the avocados to a slightly chunky texture. Add the diced tomato, minced red onion, chopped cilantro, minced jalapeño, and lime juice. Stir to combine.

Adjust flavor

Season the mixture with sea salt, black pepper, and optional ground cumin. Taste and adjust salt and lime juice as needed. If using, drizzle the extra-virgin olive oil over the top and fold gently for a glossy finish.

Rest

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. Cover and refrigerate only if you need to hold it longer; otherwise serve immediately alongside the plantains.

Prepare plantains

Peel the plantains by cutting off the ends and making a shallow lengthwise slit through the skin, then remove the peel. Slice each plantain diagonally into 1/2-inch thick slices.

Fry first time

Pour oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering but not smoking (approx. 350°F / 175°C or when a small piece sizzles). Fry the plantain slices in a single layer for 1–2 minutes per side until golden and slightly tender. Remove to a paper-towel-lined tray.

Press

While still warm (but cool enough to handle), place a plantain slice between two sheets of parchment or plastic wrap. Using the bottom of a small plate or a flat spatula, press each slice into a thin disk about 1/8–1/4 inch thick. Repeat for remaining slices.

Fry second time to crisp

Return the pressed plantain disks to the hot oil in a single layer and fry 1–2 minutes per side until deeply golden and crisp. Remove to a paper-towel-lined tray and immediately sprinkle with fine sea salt.

Finish and serve

Arrange the hand-pressed plantains on a serving plate with lime wedges. Serve warm alongside the guacamole for scooping. The contrast of warm, slightly sweet crispy plantain with cool, zesty guacamole is ideal.