Guacamole with Roasted Garlic

By á-46942

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Ingredients

• 1 small yellow onion, roughly chopped
• 1 serrano chili, roughly chopped
• 1/2 cup picked cilantro leaves, finely chopped, divided
• 2 teaspoons kosher salt
• 4 ripe avocados
• 1 whole head garlic
• 2 tablespoons olive oil
• 2 tablespoons juice from 2 limes

Preparation

Step 1

Directions

Preheat oven to 350°F. Cut top of head off of garlic to expose tops of cloves. Rub all over with olive oil and place on a foil-lined rimmed baking sheet. Roast until garlic is completely soft and well browned, about 45 minutes.

Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.

Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Squeeze roasted garlic cloves out of head and mash into a paste with the back of a fork. Fold into guacamole. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.