Wolfgang Puck To this day, I still love good, freshly made guacamole. Of course, I’ve come up with my own version, adding roasted garlic for another rich dimension. And I plan to eat some this coming May 5, the Mexican holiday of Cinco de Mayo. Start with flavorful Haas (sometimes spelled Hass) avocados, recognized by their relatively small size, tapered neck and dark pebbly skin. If you plan to use them the same day, look for perfectly ripe specimens that yield just slightly to thumb pressure, neither rock-hard nor mushy and overripe.
How To Make Guacamole with Roasted Garlic
For Roasted Garlic
- 1 whole head of garlic
- 1 1/2 tbsp extra-virgin olive oil
- 3 medium and fully ripe avocados
- 1/8 cup freshly squeezed lime juice
- 1/3 cup chopped fresh cilantro
- 2 tbsp roasted garlic
- 1 medium shallot minced
- 2 small jalapeno chiles halved, stemmed, seeded, and minced
- 1 tsp salt
- First, prepare the roasted garlic and preheat your oven to 375 degrees Fahrenheit.
- Place the garlic head on a sheet of heavy-duty aluminum foil and coat it all over with olive oil.
- Wrap the garlic securely inside the foil and place the foil in the oven. Roast for 50 to 60 minutes until the garlic feels very tender. You can determine this by squeezing the foil carefully with an oven mitt or heatproof pad.
- Remove the foil from the oven and let it cool to room temperature. Unwrap the garlic.
- With a sharp, serrated knife, cut the garlic head in half crosswise. Squeeze out the softened garlic pulp into a small glass bowl or scoop it out with a kitchen instrument. You should have about 2 to 4 tbs. of garlic juice depending on the size of the garlic head.
- Cover the glass bowl and refrigerate it in the meantime.
- With a sharp knife, half the avocados lengthwise and twist the halves to separate them.
- With a spoon, scoop out the avocado pits and discard them. Scoop the flesh onto a mixing bowl.
- Pour the lime juice over the avocado flesh. Using a fork or a potato masher, lightly mash the avocado until it is still slightly chunky.
- Stir in the cilantro, roasted garlic, shallot, jalapeno, and salt. Once you're through, serve the guacamole immediately with corn tortilla chips. Enjoy!