Roasted Garlic Guacamole
Sometimes there’s good reason to change a classic, and guacamole is a good example. I’ve always made the traditional version with chopped onions, tomatoes and cilantro; it’s always a hit but all those raw onions take their toll, at least on me. So when I saw a recipe for Roasted Garlic Guacamole in Eating Well, I was intrigued. I wondered: Could roasted garlic give mild avocados the same oomph as raw onions? The answer is a resounding yes!
In fact, I think it’s even better — with roasted garlic, guacamole is flavorful yet not the slightest bit sharp or biting.
To roast the garlic, all you do is cook the unpeeled cloves in a dry pan until softened and charred. It takes about 15 minutes, and the softened mellow pulp squeezes right out of the peel.
For the rest, you’ll need three perfectly ripe avocados, some chopped tomatoes, jalapeños and cilantro…
Of course, a little salt and fresh lime juice…
And that’s all there is to it! Serve with tortilla chips and margaritas.
Fresh, delicious and, best of all, you’ll be all the more kissable. Enjoy!
Roasted Garlic Guacamole
- 3 large garlic cloves, unpeeled
- 3 ripe medium avocados*
- 1 small tomato, seeded, juiced and diced (about 1/3 cup)
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons jalapeño pepper, stemmed, seeded and minced (you'll need one pepper)**
- 1 tablespoon fresh lime juice, plus more if desired (you'll need about 1/2 lime)
- 1/2 teaspoon salt, plus more to taste
- Place the unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins and mash the garlic with a fork.
- Scoop the avocado flesh into a medium bowl.* Add the roasted garlic, diced tomato, cilantro, jalapeño, lime juice and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeño core if you want more heat; just add it slowly). Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
- *To prepare the avocados, cut them in half lengthwise. Strike the pits with the edge of a sharp knife, twist and loosen to remove. Using a small knife, cut a grid in each half (slices should be about 1/2-inch apart), then scoop the cubes of flesh out of the avocado with a soup spoon.
- **To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins -- the extra hot stuff -- should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting; definitely do not touch your eyes.
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