An indulgent take on the classic guacamole with fried capers and roasted red peppers
Course Appetizer
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Servings 4(click to scale)
Calories 192kcal
Ingredients
2ea.green plantains
2tspcapers
2ea.avocados
1ea.lemon
12ea.Italian parsleyleaf
1ea.garlic cloves
1oz.red onion
2tspground black pepper
3tspMontreal steak rub
1/4cuproasted red peppers
Instructions
1Peel and slice plantains into 1" disks. Deep fry at 350°F for 2-3 minutes, until golden brown. Remove and drain off excess grease. Smash each disk to flatten and deep fry again for 2-3 minutes. Remove, let cool and reserve.
Strain capers, pat dry and flash fry for about 1 minute. Remove, pat dry and reserve.
Peel and remove pit from avocado, add to mixing bowl.
Cut lemon in half, make wedges with one half (reserve) and juice the other half between two students in the bowl.
Dice onion and add to bowl.
Chop parsley, roasted garlic and roasted red pepper, add parsley and garlic to bowl, not the roasted pepper.
Add the steak seasoning and fresh ground black pepper and mash all of the ingredients with a fork until avocado is broken down and ingredients are combined.
Fold in chopped roasted red pepper.
Place guacamole on a plate or bowl. Sprinkle the reserved steak seasoning and capers on top and serve with the plantain chips.
Notes
Serving Size: ½ cup plantain chips, ½ cup guacamole