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Salty Tostones with Basil Avocado Chimichurri


I had no idea I would love these as much as I do.
Tostones with Avocado ChimichurriBut 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.
TostonesThe 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.
Here’s your printable-

Salty Tostones with Avocado Chimichurri

Salty Tostones with Avocado Chimichurri

Ingredients

    For the Tostones:
  • 2 plantains, peeled and sliced into rounds
  • 3 cups sunflower oil
  • Coarse sea salt
  • Cracked black pepper
  • For the Chimichurri:
  • 2 tsp fresh minced garlic, (about 2 cloves)
  • 2 packed cups fresh basil leaves
  • 1 packed cup fresh parsley leaves (can substitute fresh mint)
  • 1 ripe avocado
  • ¼ cup olive oil
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • ¼ tsp black pepper

Instructions

    For the Tostones:
  • Bring the oil over medium high heat and fry plantains about 1-2 minutes on each side; drain on paper towels.
  • Sprinkle with salt.
  • For the Chimichurri:
  • Combine everything in a food processor, cover and refrigerate until tostones are ready.
https://www.dixiechikcooks.com/salty-tostones-with-basil-avocado-chimichurri/

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6 Comments

  • Reply
    Mary Frances
    May 23, 2017 at 7:47 AM

    They shock you on how good they are. I never grew up with plantains just because it wasn’t something my mom cooked! needless to say I definitely cook them for my self now!

  • Reply
    [email protected] is How I Cook
    May 19, 2017 at 1:11 PM

    Love the avocado chimichurri!
    [email protected] is How I Cook recently posted..Mediterranean Layer Dip with Hummus and Tzatziki

  • Reply
    Lynn Elliott Vining
    May 19, 2017 at 12:26 PM

    Another new to me recipe ingredient. I don’t think I have even seen plantains here. This makes me want to go search for some!

  • Reply
    Christine
    May 18, 2017 at 5:15 PM

    Love it!

  • Reply
    ally
    May 17, 2017 at 11:36 AM

    So stinkin’ creative, Shea!! Love love!

  • Reply
    Hadia
    May 17, 2017 at 10:23 AM

    I love that you added avocado to the chimichurri. And plantains are on my top list of favorite foods! Will definitely be making! Thank you for sharing.

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