Salty Tostones with Basil Avocado Chimichurri

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I had no idea I would love these as much as I do.
But they have me smitten.

Tostones are plantains that are sliced and fried. Plantains are very firm bananas – a staple in Latin American countries and the Caribbean. This was my first time messing around with them.

I tasted a recipe similar to this while I was working in the Cooking Light studios a few weeks ago, and I was blown away.

I absolutely despise bananas; I had to put the fact that they’re a member of the banana family completely out of my mind.

Here’s a little story about me and bananas (if you’re curious as to why I hate them). My ex-husband is a long time DJ for large events, and for about five years in a row he worked for Bruce Willis in the Turks and Caicos Islands for his New Years Eve party. The first year I went, I made the mistake of ordering a fruit platter for breakfast the morning of the big party, which included sliced banana. I hadn’t eaten a banana in years, and didn’t think much about it. Over the course of the day, my belly became so bloated I looked about 6 months pregnant.

So, I planned on wearing a very form fitting black dress (yes, I wore it).

That’s a just-my-luck type situation. Needless to say, I haven’t had a banana since.

Bananas are basically assholes.

Anyway, that’s why I don’t eat them. For whatever reason, these plantains didn’t affect me at all.
The chimichurri is outstanding.

The avocado makes the chimichurri ultra velvety, adds a depth and richness only an avocado can give, and the red pepper flakes gives it just enough of a little kick.
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