Who is ready for Cinco de Mayo? Have you planned your menu yet? I couldn’t just let Cinco de Mayo pass without sharing a guacamole recipe. I mean really, is it Cinco de Mayo if there is no guacamole on the table? I think not. Any party though, isn’t really a party unless there is guacamole is involved. At least in my opinion anyway.
Now I love your regular guacamole with avocados, onion, garlic, lime and the such but every once in a while I like to switch things up a bit. And that is exactly what I did with this guacamole.
I have been meaning to try a roasted garlic guacamole for a while now because I love everything roasted garlic. But while I was prepping the garlic for the roasting, I looked over and saw the jalapeno sitting there and thought Why not? So I roasted that too.
Roasting the jalapeno added such a nice flavor. It quieted the heat just a little bit but there was still a bit of a kick to the guacamole which I loved. The roasted garlic also added a nice sweet garlic flavor. This takes just a bit more time to make then regular guacamole because you do have to roast the garlic but trust me, it’s totally worth it.
Preheat oven to 400 degrees.
Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle 1 teaspoon olive oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl.
While the garlic is cooling, turn on the broiler and broil jalapenos 5 - 6 minutes or until the skin has blackened. Transfer to a paper bag and allow to sweat for 10 minutes. Peel the skins from the jalapenos and dice them.
In a bowl, mash avocados. Mix in mashed garlic cloves, diced jalapenos and remaining ingredients. Cover and refrigerate for at least 30 minutes. Serve.