GUACAMOLE WITH ROASTED GARLIC
This is sublime guacamole! Be sure to make it fresh, right before you serve it and also make sure to use good, ripe avocados. I found this in the Chicago Tribune but it's a Wolfgang Puck recipe originally.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 3 cups
Number Of Ingredients 9
Steps:
- For the garlic: heat the oven to 375°. Place the garlic head on a sheet of heavy-duty aluminum foil; rub with the olive oil. Wrap the garlic securely in the foil; roast until tender, about 50-60 minutes. Remove from the oven; set aside to cool at room temperature.
- Unwrap the garlic; halve crosswise with a serrated knife. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a teaspoon or small knife. Cover the bowl; refrigerate until ready to use.
- Scoop the avocado flesh into a mixing bowl; pour the lime juice over. Lightly mash until still slightly chunky; stir in the cilantro, 1-2 T. of the roasted garlic, shallot, jalapeno pepper and salt. Serve immediately with corn tortilla chips.
Nutrition Facts : Calories 407.4, Fat 36.4, SaturatedFat 5.2, Sodium 793, Carbohydrate 23.2, Fiber 14, Sugar 2, Protein 5
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