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Roasted Garlic and Jalapeño Guacamole

Roasted Garlic and Jalapeño Guacamole

Roasted Garlic and Jalapeño Guacamole

Guacamole is something that everyone loves, it can be thrown together quickly, and it’s a great appetizer to bring to a party. Recently when my friend Laura invited me to an impromptu sangria party, I made this Roasted Garlic and Jalapeño Guacamole. I used my basic guacamole recipe, and then added lots of roasted garlic, and a couple of roasted jalapeños.

Roasted Garlic and Jalapeño Guacamole

This is definitely something that you can make as spicy as you like. I know several people who cannot stand cilantro, so I usually leave it out of my guacamole, but if you like it, feel free to add it. I served this guacamole with traditional tortilla chips, but it is also a wonderful addition to a grilled cheese (and while you are at it, add some bacon too).

Roasted Garlic and Jalapeño Guacamole

Oh, and in case you were curious, the impromptu Sangria party was fabulous.

Roasted Garlic and Jalapeño Guacamole

Calories

1175 cal

Fat

98 g

Carbs

83 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Roasted Garlic and Jalapeño Guacamole

Yields 10

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

  • 3 Avocados
  • 1 head of Garlic
  • 2 teaspoons Olive Oil
  • 2-4 Jalapeños
  • 1/4-1/2 cup Red Onion
  • 1 Tomato
  • 1 Lemon
  • 1 Lime
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cumin

Instructions

  1. Heat your oven to 375 degrees. Cut the top off the head of garlic, exposing the cloves. Place the garlic, on a small piece of aluminum foil with the exposed cloves facing down. Pour 1 teaspoon olive oil over, and then wrap up the garlic, and place it on a baking sheet and then in the oven. The baking sheet is important since some of the oil escaped the foil, and ended up making a smokey mess as it burnt on the bottom of my oven. The garlic needs about 35 minutes to roast.
  2. Meanwhile, slice the stems off the jalapeños and cut the jalapeños in half. Place skin side up on a baking sheet, drizzle with the remaining olive oil, and place in the oven for about 20 minutes, until golden brown.
  3. Finely chop the red onion. Raw red onion is a powerful ingredient, so I usually add only about 1/3 cup, but you can add more. Then chop the tomato and squeeze the juice from the lemon and lime.
  4. Once the jalapeños have been roasted, peel off the skin and remove the seeds and membrane. Use a sharp knife to finely chop the jalapeños. If you want extra spicy guacamole, add the jalapeño seeds.
  5. The garlic will be ready once it is soft. Remove it from the oven and let it cool for 10 minutes. Holding the top of the head of garlic, squeeze pushing the cloves out. Then chop.
  6. Slice the avocados in half, remove the pits, and spoon them into a large bowl. Add the lemon juice, lime juice, garlic, jalapeños, salt, and cumin. Use a fork or a potato masher to mash the avocados and to mix the ingredients together. Then stir in the tomatoes and onion. Serve immediately.
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