The dish that I've probably made the most in my life is guacamole. When I started cooking, it's the first thing I mastered; I still remember learning how to make it from my dad. It's a dip that I never get tired of because there are tons of different variations and it's just so good! My latest favorite involves a whole head of roasted garlic. It's amazing how creamy and rich this guac is. The roasted garlic gives it a smooth texture and depth of flavor. The ingredient list doesn't call for tomatoes, but if you prefer guacamole with tomatoes, add them. Really, feel free to adapt the recipe to your liking! Check it out after the break.
- 1 head garlic
- 1 teaspoon olive oil
- 1∕2 serrano pepper
- 4 Hass avocados, halved, pitted, and peeled
- Juice of 1 lime
- 1 1∕2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1∕2 cup chopped cilantro
- Tortilla chips, for serving
- Preheat the oven to 400°F. Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown.
- Let cool completely. Squeeze the peel of each clove to release the garlic.
- In a food processor, combine the garlic, serrano, avocados, lime juice, salt, and pepper. Pulse until chunky. Transfer to a bowl and stir in cilantro. Serve with tortilla chips.
- Dips, Appetizers