Roasted Garlic Guacamole is a subtle twist on a classic guac, adding a pleasing garlicky dimension that enhances this homemade guacamole.
Every guac-lover swears to have the best homemade guacamole recipe. I am one of those guac-lovers. For me, it’s guacamole with roasted garlic, carefully curated by yours truly.
For my Roasted Garlic Guacamole, subtlety is the name of the game. I love avocados, and not just because everyone else does. They are super trendy and having a moment. And by moment I mean decade.
What is guacamole?
Guacamole is a condiment that is made from mashed avocados. It was first developed in Mexico and has since blown up in popularity in North America. Most recipes don't require much as far as other ingredients, but typically include salt, lime juice, cilantro, and jalapenos.
What’s not to like about the rich flavor and the buttery texture? When I’m making guacamole, I want to make sure the avocado is the star; sometimes guacamole gets so overwhelmed with other ingredients, flavors, and textures that it feels the avocado is just playing a supporting role.
Don’t get me wrong. Chunky, ingredient-heavy guacamole has a time and a place. Like in my mouth right now.
IMHO, Roasted Garlic Guacamole can do no wrong. No single ingredient aggressively takes over. Rather, they all play in subtle harmony together, letting the avocado shine.
That and it’s perfect for nearly any palate (read: Midwesterner that thinks ketchup is spicy); it’s not too bold, not too spicy, all avocado-forward glory. Just perfect for making a fiesta-forward avocado toast.
Requiring only a wee bit of forethought in that you have to roast garlic, this guacamole comes together quickly. You can also roast the garlic ahead of time and store it in the fridge for a few days until you’re ready to use it. Plus the smell of roasted garlic is easily one of the top 10 cooking smells.
How do you make Guacamole with Roasted Garlic?
Here's what you'll need to make Roasted Garlic Guacamole.
INGREDIENTS
- 3 ripe avocados
- 1 head roasted garlic
- ½ cup yellow onion, finely diced
- 1 jalapeno or serrano pepper, finely diced
- 1 tbsp fresh squeezed lemon or lime juice
- 1 tsp cumin
- salt, to taste
INSTRUCTIONS
Lightly mash the avocado, roasted garlic, lime juice, cumin, and a pinch of salt together.
Add finely diced jalapeno or serrano pepper and onion and mix until just combined.
Taste, and adjust seasoning to suit your preferences.
Serve immediately or refrigerate until needed. When refrigerating, cover with plastic wrap, tucking tight to the top of the guacamole to keep as much air out as possible (this helps prevent premature browning).
Great Guacamole Garnishes
And if garnishing your guac is your thing, do it. Sprinkle on that cilantro, crumble on that crispy bacon, pepper it with your favorite hot sauce, or toss on some roasted corn kernels. But please don’t put peas on it. That’s just weird.
Why did my guacamole turn brown overnight?
If your guacamole turns brown, don't panic. It hasn't gone bad, it's just that pesky oxygen has reacted to the presence of polyphenol oxidase in the avocado. The result of this reaction causes avocado that is exposed to oxygen to turn an appealing brownish color.
How do I prevent my guacamole from turning brown?
The best way to combat the brown is plastic wrap. When storing guacamole, lay plastic wrap directly on top of the guacamole surface. This limits the amount of oxygen that comes into direct contact with the guac. Admittedly you'll still probably see a bit of browning, but a quick stir before serving hides the evidence.
What can I serve with Roasted Garlic Guacamole?
Here are a few tasty suggestions!
If you like Guacamole with Roasted Garlic you might also like:
I may or may not have a roasted garlic affliction...
Roasted Garlic Guacamole
Ingredients
- 3 ripe avocados
- 1 head roasted garlic
- ½ cup yellow onion, finely diced
- 1 jalapeno or serrano pepper, finely diced
- 1 tablespoon fresh squeezed lemon or lime juice
- 1 teaspoon cumin
- salt, to taste
Instructions
- Lightly mash the avocado, roasted garlic, lime juice, cumin, and a pinch of salt together.
- Add finely diced jalepeno or serrano pepper and onion and mix until just combined.
- Taste, and adjust seasoning to suit your preferences.
- Serve immediately or refrigerate until needed. When refrigerating, cover with plastic wrap, tucking tight to the top of the guacamole to keep as much air out as possible (this helps prevent premature browning).
Notes
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