Instructions

1. Combine the garlic, green onion, and salt in the food processor and pulse until minced. Transfer to a heat-safe bowl, and make sure there’s room for the oil.
2. In a small sauce pot, heat the avocado oil until it’s frying temperature. You can check this by inserting a wooden spoon, when it sizzles, it’s ready.
3. CAREFULLY pour the hot oil over the green onion mix. Let it sizzle, then whisk or stir for 30 seconds. Then let it sit uncovered for 30 minutes before eating. Taste, and add more salt if you wish.  To store, just cover in an air-tight lid and keep in a cool dry place for 4-5 days.
4. To make the plantains, heat 1/4 cup fat in a large skillet. Test it for frying temp. Peel and slice the plantains, into 1/4-inch slices. Add the slices, without crowding the skillet to the fat.
5. Fry for 3-4 minutes per side or until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate. Sprinkle with salt, serve, and then pile on the sauce.
6. THERE WILL BE EXTRA SAUCE! Use as much as you like for the plantains and store the rest to put on all things for days.