In medium to large bowl add avocados and lightly mash (you want the avocados to stay a bit chunky). Then add the salt, cumin, and cayenne and mix together. Then fold in all the other ingredients, minus the tomatoes, and mash together. Tomatoes should be the last ingredient added as you don’t want the mix to get mushy but rather remain fresh and crisp. Cover tightly with cellophane until ready to serve.
2 green plantains (not ripe)
2 tbs olive oil
1 tsp garlic powder
1/2 tsp kosher salt
Preheat oven to 400 degrees. Thinly slice plantains to 1/2″ pieces (or thinner if desired). In a bowl add all ingredients to coat all plantain pieces then spread them in a single layer on a cookie sheet. Bake for 15-17 minutes turning slices after 8 mins. Make sure to check them often as they can burn quickly. Remove from oven, allow 3 mins to cool then add your guacamole and cilantro for garnish. Yumm…