roasted garlic guacamole

I may or may not have mentioned that when I like something, I tend to overdo it.  Sometimes, my obsession is a food; other times, it’s a special type of pen.  And all the time, it’s laundry detergent and homemade cleaning supplies.  For several consecutive weeks in college, I couldn’t get enough heavily buttered sourdough bread.  A few months ago, I managed to acquire 19 fancy notebooks (writing in only the first one now, yet still collecting).  And these days, I’m crazy about roasted garlic.

 

It’s buttery smooth, and I like to think of it as the evening gown dressed-up version of its raw sibling.  You just can’t go wrong.  Because it takes the longest, get the roasting step going first.  While it bakes and cools, start the rest.  And somewhere in the middle of the process, whip up a margarita.  Might as well, you already have the salt and the limes out.

 

Perfectly ripe avocados (a must-have for great guacamole) meet lime juice.  The acid helps avocados retain their vibrant green color.  Science in action.  Add fresh garlic, and mash a bit, but don’t be too rough.  Chunks are good.  Add roasted garlic, cilantro and salt.  Inhale deeply.  Steal a few buttery roasted cloves.

 

Stir, and then find the best vehicle for guacamole delivery.

Materials
3 large ripe avocados
juice of two limes
1 clove fresh garlic, minced
2 whole heads roasted garlic
1 Tbsp chopped cilantro
a healthy dose of Kosher salt

 

Protocol

1. Scoop avocados out into a bowl, add lime juice, fresh garlic and mash.
2. Add cooled roasted garlic, cilantro and salt.
3. Stir, and enjoy!

This is a mild guacamole version, so if you prefer a little heat, add your favorite diced chilies to taste.  If any guacamole remains, place a piece of plastic wrap directly on it (less air = less oxidation = less browning), and store in the refrigerator.

Comments

  1. Cat says:

    This looks delicious! Not just your recipe but your photographs, words, and blog. I love it!!

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