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I love Mexican food and I love guacamole but only homemade, please and no chunks of onion, tomatoes or peppers or !%$@ lettuce in it.
Here is my recipe... and a quick bonus tutorial on how to roast garlic!
Shelly's Roasted Garlic Guacamole
2 ripe avocados
10 cloves roasted garlic (see technique below)
1 tsp lime juice
1/2 tsp dried cilantro (fresh is even better)
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp Sriracha (or similar hot sauce, optional)
Mash up the avocado with the other ingredients and mix the mess together. Put it in a pretty bowl and let people at it or slather it all over your tacos or dollop on nachos. It's also great as the 'mayo' in a tempeh bacon and tomato sandwich.
How to Roast Garlic
There is nothing as delicious as roasted garlic!
When you roast it, it gets all soft and buttery and mellows out. You can slather it directly on warm bread for an amazing butter-free topping!
I like to add whole cloves into my marinara pasta sauce and I even eat them straight.
You can buy garlic roasters but if you don't have one, you can wrap the bulbs in one big foil bubble.
Take the whole bulb of garlic and cut the top off about 1/4 inch or so... save as much as you can while still exposing the cloves (see photo) and place flat side down in a roaster or on foil.
Sprinkle top with your choice of herbs and salt. Drizzle with olive oil. Bake at 350 degrees until you start to smell it (about 30 mins) and then let it go another 15 or 20 minutes. it is done when it browns slightly and the cloves are buttery soft.
Once cooled enough to handle, pop out the cloves into a dish and refrigerate. I usually let it cool about 30 minutes. You want it cool enough to handle but still warm because it's easier to get the cloves out.