Just like everything else it touches, roasted garlic and its subtle sweetness takes everyday guacamole to a whole new level.
- 1 head garlic
- 2 t olive oil
- 1/4 C very finely chopped red onion
- 1/3 C chopped, seeded roma tomato (1 small)
- 1 jalapeño pepper, seeded and finely chopped
- 1/3 – 1/2 C finely chopped fresh cilantro leaves
- 2 very ripe avocados
- 1 lime
- 2/3 t salt
- 1 T sour cream
- Ground black pepper
- To roast the garlic, preheat oven to 400 (F). Remove excess outer papery layers from the head, then use a sharp knife to chop off enough of the top to expose most of the cloves. Place face up on a sheet of foil on top of a baking sheet and drizzle with olive oil, rubbing it over the exposed cloves. Completely seal the head in foil, then roast on middle rack 45 to 50 minutes. When done, exposed garlic surface should be light to medium golden brown. Unwrap and let cool until you can touch it. Push roasted cloves out starting from the based of the garlic head. For this recipe, mince enough of the roasted garlic to make 2 teaspoons. Save the rest in the refrigerator to add to salsa, mayonnaise, soups, etc.
- Prepare onion, tomato, jalapeño, and cilantro and combine in a medium bowl. Halve and remove pits from avocados, then cut into quarters and remove skin. Place avocado in a large bowl with 2 teaspoons of the minced roasted garlic, juice of the lime, and salt. Mash thoroughly with a fork or potato masher, until only a few small chunks remain. Stir in reserved chopped ingredients, plus sour cream and a few grinds of black pepper. Taste and adjust seasoning, adding more salt, pepper, or lime juice.
- If making ahead, stir well to remove any air pockets, then cover surface of guac with plastic wrap to prevent browning. Serve with chips and margs!
The cook time is entirely inactive! No babysitting or stirring needed.
The recipe is gluten free and vegetarian.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dip
- Cuisine: Tex-Mex