large garlic cloves, unpeeled
ripe medium avocados*
small tomato, seeded, juiced and diced (about ⅓ cup)
cup coarsely chopped cilantro, loosely packed
tablespoons jalapeno pepper, stemmed, seeded and minced (you'll need one pepper)**
tablespoon fresh lime juice (about ½ lime), plus more if desired
teaspoon salt, plus more to taste
1. Place unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then slip off skins and mash with a fork. 2. Scoop avocado flesh into a medium bowl.* Add the roasted garlic, diced tomato, cilantro, jalapeno, 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 jalapeno core if you want more heat...just add it slowly). Transfer to serving bowl and place plastic wrap directly on the surface of guacamole. Refrigerate until ready to serve.