Roasted Garlic Guacamole
 In this recipe, roasted garlic takes the place of raw onions, making a guacamole that is flavorful yet mellow. 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 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.