Guacamole with Roasted Garlic

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Photo by Cindy G.
Adapted from keyingredient.com

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

8

servings

Adapted from keyingredient.com

Ingredients

  • 1

    small yellow onion, roughly chopped

  • 1

    serrano chili, roughly chopped

  • 1/2

    cup picked cilantro leaves, finely chopped, divided

  • 2

    teaspoons kosher salt

  • 4

    ripe avocados

  • 1

    whole head garlic

  • 2

    tablespoons olive oil

  • 2

    tablespoons juice from 2 limes

Directions

Directions Preheat oven to 350°F. Cut top of head off of garlic to expose tops of cloves. Rub all over with olive oil and place on a foil-lined rimmed baking sheet. Roast until garlic is completely soft and well browned, about 45 minutes. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Squeeze roasted garlic cloves out of head and mash into a paste with the back of a fork. Fold into guacamole. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

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