Pomegranate-Mango Guacamole and Plantain Chips

// September 18th, 2009 // amatuer chef

This past weekend my brother in law, Tony was visiting and we of course decided to have a rooftop barbeque.  One of Tony’s favorite things to eat is guacamole so I figured I would make guacamole but with a little twist.  This guacamole has a hint of sweetness from the fruit and just enough acid from the lime juice.

Ingredients:

4 avocados

1 mango

1 pomegranate

1 cup diced red onion

2 diced serano chilies

1/4 lime juice

1 teaspoon salt

8 green plantains

1 lime

sea salt

5 cups of vegetable oil

Preparation:

Guacamole

Dice the onion, serrano chiles and mango into small cubes and remove the seeds from the pomegranate.

Halve and coarsely mash the avocados in a bowl.  Then mix in onions, lime juice, peppers and salt.  Fold in the mangos and pomgranate.  Allow guacamole to chill in refrigerator to chill for a couple hours to allow the flavors to combine.

Plantain Chips

Cut off the ends of the plantains and score them lengthwise.  Soak them in hot sink water for 5 minutes.  Peel the plantains and slice them 1/16 thin into long strips.  A potato peeler works well for this. Pour oil into a large skillet and heat it for about 4 minutes.  Fry each plantain strip for about 45 seconds turning continually with wire metal tongs.  Remove from oil top with fresh lime juice and sea salt.

Enjoy:

Spoon the guacamole into a nice serving dish.  I finally used my old school lava rock serving dish (for lack of a better word) that I bought from Mexico City in 2005.