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!

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In fact, I think it’s even better — with roasted garlic, guacamole is flavorful yet not the slightest bit sharp or biting.

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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.

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For the rest, you’ll need three perfectly ripe avocados, some chopped tomatoes, jalapeños and cilantro…

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Of course, a little salt and fresh lime juice…

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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

Print Recipe
Servings: 4
Total Time: 20 Minutes


  • 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


  1. 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.
  2. 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.
  3. *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.
  4. **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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  • What a great idea! My mom never liked having onions in the guacamole, but maybe she’ll be willing to give this a try. Thanks!

  • Christian

    This is so cool to see a twist on one of my favorites! Can’t wait to try it – it looks and sounds great.

  • WOW~ I must try these- in Fl we have giant ones all over the place- you know the football sized ones?! LOL I will def. try this when they start dropping!

  • I love guacamole. Thanks for visiting my blog. I’m so glad you did because I discovered yours.. So nice to meet you jenn…

  • Chris Tucker

    I made this the other night in lieu of my “regular” guac and didn’t tell the family. My son *loved* it – I really liked it, although I cut the cilantro in half (don’t care much for it) and added more garlic, I didn’t miss the onions! This will be my new recipe!

  • Kelly

    Made this with your margaritas last night. Delicious!

  • bethy

    I’m throwing my old recipe out. No need to go back. This is hands-down the BEST! Love it!

  • ALDO


  • Ana

    I can’t wait to try this.

  • Michelle

    I’m so intrigued by this. I will have to try it with your margarita recipe!!!

  • Melissa Norton

    Always looking for new guacamole recipes! This one is a must try :-)

  • Chelsea

    This is the perfect solution for us! We loooove guac in our house and have always left the garlic out because it has such a strong flavor. This recipe takes care of that. By roasting the garlic it becomes much milder. Thanx for the great idea!

  • Colleen

    Great adaptation of the traditional guacamole. Here in New Mexico, it’s almost sacrilegious to mess with tradition, but I did, and my guests loved it! It’s a keeper!

  • Melissa

    This was another hit with my family and at some recent parties. Another wonderful recipe!

  • BarbaraT

    delish!!.. extra garlic always good & some tomato too … YUM!

  • Keri

    This is delicious!!! Higly recommend!!

  • Lynsy

    I love roasted garlic. I love guacamole. Best of both worlds.

  • Tricia O

    My family loved this combination. It worked great with our homemade tortilla chips.

  • Paige

    My love for guacamole cannot even be put into words! And this one…to. die. for!!!

  • Emily

    I love this since I cannot eat onions. It usually leaves something wanting from guac but the garlic is awesome!

  • Colleen

    I have made this MANY times, and it always gets rave reviews, even from those who aren’t really guacamole fans.

  • Adrian

    I never would have thought to add roasted garlic to guacamole, but ever since I tried this recipe I’ve been hooked. The only thing I do differently is to add fresh chopped tomatoes.

  • Kristi Mcvey

    I absolutely love this guacamole recipe! It is the only one I use now. I followed the recipe exactly and it was just perfect. I bought my nephew a garlic roaster for his birthday and sent the recipe with it. Thanks!

  • Rachel Munyon

    garlic and guacamole in harmony. YUMMY!!!!!!!

  • Gayle Snyder

    This recipe for guacamole is better than any I have had in a restaurant. It is easy and great.

  • trisha dowling

    omg, i have just discovered my love of avocados! but i hate onions, i looks foward to making this! i cant wait actually. ill only eat onions if theyre cooks down and never raw!!

  • jane

    What would you recommend as a substitute for the cilantro? I’m one of those people that gets a soap taste and I did this minus the cilantro, but it seemed to be missing something! My daughter was thrilled not to have to pick the onions out of her guac!

    • Jenn

      Hi Jane, You could try another herb, like basil…it would still be very good but not really Mexican. Hope that helps!

  • Karen

    I am browsing your recipes as I have to make a dish for a Mexican themed potluck. I never realized I could roast garlic cloves like that on top of the stove. Thank you for this hint. I believe I will be making the black bean salad (your introductory video), and may also prepare this guacamole too. Thank you again!

  • Janet lester

    Made this recently for a Halloween gathering at a friends cabin in the woods. Brought home a licked clean dish! Everyone kept asking what was in it…when I said roasted garlic, they asked for the recipe!

  • Lilia

    This recipe is exactly the way my mom and grandma made the guacamole. We hate onions in the guacamole. Good choice.

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