Roasted Jalapeno and Garlic Guacamole
A sweet and smoky switch from traditional guacamole with roasted garlic and roasted jalapenos.
- 1 head garlic
- olive oil
- 2 large avocados
- 1 teaspoon lime juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon cumin
- 2 jalapenos seeded if desired
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.
Keywords: avocado, cinco de mayo, guacamole, Vegetarian