Ingredients
1 garlic, whole head
1 ½ tbsp extra-virgin olive oil
3 avocados, fully ripe and medium-sized
⅛ cup lime juice, freshly squeezed
⅓ cup fresh cilantro, chopped
2 tbsp roasted garlic
1 shallot, minced and medium-sized
2 jalapeno chiles, small, halved, stemmed, seeded, and minced
1 tsp salt
Preparation
Preheat your oven to 375 degrees F.
Slice off the top of the garlic to expose the cloves and rub cloves with olive oil.
Place the garlic head cut side up on a sheet of heavy-duty aluminum foil and wrap the garlic securely inside the foil.
Place in the oven and roast for 30 to 40 minutes until the garlic feels very tender or looks to be a deep golden color. You can determine this by squeezing the foil carefully with an oven mitt or heat proof pad.
Remove the foil from the oven and let it cool to room temperature.
After the garlic has cooled, unwrap the garlic and remove the skin. Then chop it up finely.
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!
