Roasted Garlic Guacamole
This post may contain affiliate links. Read my full disclosure policy. In this recipe, roasted garlic takes the place of raw onions, making a guacamole that is flavorful yet mellow. Sometimes there’s good reason to tweak 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! This one is perfect for raw onion-phobes. How To Make Roasted Garlic Guacamole Begin by roasting the garlic: 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. Mash the peeled roasted garlic with a fork. Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and 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 bowl and serve with tortilla chips. You may also like Guacamole 7 Layer Dip Salsa (Restaurant-Style) Pineapple Avocado Salsa Green Pea Guacamole Salsa Verde Guacamole 7 Layer Dip Salsa (Restaurant-Style) Pineapple Avocado Salsa Green Pea Guacamole Salsa Verde RecipeComments (67)Add Comment Recipe Comments (67) Add Comment Ingredients 3 large garlic cloves, unpeeled 3 ripe large avocados 1 small tomato, seeded, juiced and diced (about ⅓ cup) ¼ 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 ½ lime) ½ teaspoon salt, plus more to taste 3 large garlic cloves, unpeeled 3 ripe large avocados 1 small tomato, seeded, juiced and diced (about ⅓ cup) ¼ 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 ½ lime) ½ teaspoon salt, plus more to taste Instructions 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. Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl. Add the roasted garlic, 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 bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly on the surface of the guacamole. Refrigerate for up to two hours; bring to room temperature before serving. *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. 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. Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl. Add the roasted garlic, 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 bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly on the surface of the guacamole. Refrigerate for up to two hours; bring to room temperature before serving. *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. Nutrition Information Powered by Per serving (6 servings) Calories: 209 Fat: 18 Saturated fat: 3 g Carbohydrates: 13 g Sugar: 1 g Fiber: 9 g Protein: 3 g Sodium: 204 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 209 Fat: 18 Saturated fat: 3 g Carbohydrates: 13 g Sugar: 1 g Fiber: 9 g Protein: 3 g Sodium: 204 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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