Chunky or smooth, the lingering smokiness of roasted garlic and jalapenos adds the elements of heat to the silky goodness of guacamole.
- 4 medium-sized avocadoes, diced
- 5 cloves garlic, roasted
- 1 jalapeno, roasted, stemmed and seeded
- Half red onion, diced
- 1 teaspoon sea salt divided
- Half lemon, juiced
Prep time: 15 minutes
Total time: 1 hour 15 minutes
Set oven to 400 degrees.
Using a sharp knife, cut away top of garlic head, revealing cloves. Poke holes in jalapeno.
Place garlic bulb and jalapeno in small ceramic bowl or garlic cooker. Top with pinch of salt and tablespoon of olive oil.
Place bowl or garlic cooker on baking pan. Cook in oven for 45-60 minutes, until garlic clove tops are brown at top and soft throughout. Remove ingredients from heat and let cool.
Place remaining ingredients in mixing bowl. Add puree. Stir with fork until thoroughly blended.
Add lemon juice. Cover. Refrigerate 30 minutes.
Makes 2 cups. Serve with chips or veggies.