Try this Roasted Garlic Guacamole recipe, or contribute your own.
- 1 tsp of kosher salt
- 5 medium-ripe hass avocados (they should be semi-fir not like a tennis ball, but not like a koosh ball either – more like a ball of clay), sliced in half with the pit removed and the meat scooped out from the inner walls of the outer skin
- 1/2 a medium yellow or red onion cut into coarse slices
- 1 1/2 limes, juiced
- 5-10 cloves of fresh roasted garlic which will be softened (this is the secret ingredient and here is the simple recipe for your instant pot! if you wish to forego the roasted garlic route, 2 tbsp of regular fresh, crushed garlic cloves will work – but i do suggest roasting it as it really s
- 1/4 cup of fresh cilantro leaves stems removed (if you absolutely hate cilantro, leave it out but it really isn’t pungent once combined with everything else and is a key ingredient to a great guacamole!)
- 1 jalapeã±o pepper seeds and white inner ribs removed & cut coarsely (this won’t be spicy at all once the seeds and ribs are removed – it just provides flavor)
- 1/2 cup of diced tomatoes (from a 14.5 oz can is fine but make sure it’s drained – i like using the ones with green chilies or jalapeã±os in it for some spice. you can also just use the whole can if you wish)
- 1/3 cup of crumbled cotija cheese (or grated parmesan if y
- 1/2 tsp of garlic salt
- 1/2 tsp of creole seasoning
- tortilla chips for dipping
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add the onion, cilantro, jalapeño, roasted garlic (see recipe here) and lime juice in a food processor until chunkily puréed. Set aside
- Scoop the avocado meat into a large mixing bowl
- Using a potato masher, mash up the avocado until it’s the desired consistency/texture (I suggest not overdoing it and leaving some chunks in there)
- With a mixing spoon, fold in the purée, tomatoes, kosher salt, garlic salt, Creole seasoning and Cotija cheese. Stir very well (but gently) to combine and make sure the seasonings are evenly distributed throughout the guacamole. Taste it to make sure it’s seasoned to your liking. If you want it spicier, add in just about 1/8 tsp of a chili powder or cayenne pepper
- Serve with some chips or line it in a tortilla when making burritos, fajitas or even put it on a burger – anything that makes you happy!
- Olé!
Most home cooks dump every ingredient into a bowl at once and mash indiscriminately, resulting in a baby-food-textured paste that lacks structural integrity. Achieving a balanced texture requires separating the aromatics from the base fruit initially. Processing the onion, cilantro, jalapeño, and roasted garlic in a food processor first breaks down their cellular walls to release essential oils, while leaving the avocados untouched until the very end prevents premature oxidation and enzymatic browning. When evaluating fruit ripeness in the market, select Hass avocados yielding slightly to firm pressure—matching the texture of modeling clay rather than a hard sphere—because underripe specimens remain stubbornly watery and fail to emulsify with the lime juice.
The Aromatics Base
Extracting the maximum flavor from the garlic requires roasting cloves until the internal starches caramelize into a sweet, paste-like consistency, completely stripping away the aggressive bite characteristic of raw alliums. Pulsing this roasted garlic alongside coarse onion slices and seeded jalapeño creates a concentrated flavor slurry that distributes evenly when folded into the mashed avocado. Leaving the white inner ribs and seeds entirely out of the jalapeño ensures the heat stays mild and approachable, allowing the nutty richness of the cotija cheese and the earthy warmth of Creole seasoning to register on the palate without being scorched by capsaicin.
Final Assembly
Coarse texturing depends entirely on hardware selection. A potato masher provides superior control over cell breakdown compared to a smooth metal fork, allowing the cook to retain distinct chunks of creamy green flesh throughout the mass. Fold the processed aromatic slurry and drained canned tomatoes into the mashed base gently using a rubber spatula, incorporating the salt and spices thoroughly without rupturing every remaining avocado cell. Consuming this dip immediately guarantees the brightest citrus notes, though storing it tightly sealed with plastic wrap pressed directly against the surface prevents discoloration for up to twelve hours.
