I am a huge fan of avocados! Guacamole is an easy and versatile way to use them- it’s a great appetizer or you can top nearly any Mexican dish with it. Roasting the garlic beforehand mellows the garlic flavor- it adds a wonderful depth to the guacamole. I know, a whole tablespoon sounds like a lot, but trust me, it’s delicious!
MY LATEST RECIPES
Roasted Garlic Guacamole
- 3 medium ripe avocados, pitted and smashed
- 1/2 cup diced red onion
- 3-4 TBSP minced cilantro
- 1/2 tsp coarse salt {or 1/4 heaping tsp regular salt}
- 1/2 tsp lime juice
- 1 TBSP minced roasted garlic {see instructions below}
- dash of chipotle chile pepper seasoning
- 1/2 tsp cumin
To roast a head of garlic: Preheat the oven to 325 degrees F. Peel most of the head of garlic, attempting to keep the cloves attached. Gently slice the tips off of the pointy side of the garlic cloves. Drizzle a bit of olive oil over the top and let it sit for about 5 minutes, while the oven preheats. Flip the garlic over, so that the cut side is down. Bake, uncovered, in a small dish for 1 hour. After it’s done, let it cool, then gently remove the soft part of the garlic from the inside of the cloves. Mince the soft parts of the garlic cloves and add to guacamole. My head of garlic was small and it took about 5-6 nearly whole cloves to get 1 TBSP of minced garlic.
Add all ingredients in a bowl and stir. Let chill in the fridge for at least 2-3 hours prior to serving, to allow the flavors to meld.
Guacamole is easy to make but in my mind it’s never been a fast appetizer per se. Using the Avocado Tool and Herb Mincer from Crisp Cooking suddenly made it so! Everything came together so quick- I think I minced my garlic and cilantro in about 30 seconds. I highly recommend adding an herb mincer to your kitchen tools- I’m completely sold and can’t wait to use it on chives and even green onion!
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