Roasted Garlic Guacamole
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In this recipe, roasted garlic takes the place of raw onions, making a guacamole that is flavorful yet mellow.
Sometimes there’s good reason to tweak a classic, and guacamole is a good example. I’ve always made the traditional version with chopped onions, tomatoes and cilantro; it’s always a hit but all those raw onions take their toll, at least on me. So when I saw a recipe for Roasted Garlic Guacamole in Eating Well, I was intrigued. I wondered: Could roasted garlic give mild avocados the same oomph as raw onions? The answer is a resounding yes! This one is perfect for raw onion-phobes.
How To Make Roasted Garlic Guacamole
Begin by roasting the garlic: place the unpeeled garlic in a small skillet over medium heat. 
Cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes.
Cool, then slip off the skins.
Mash the peeled roasted garlic with a fork.
Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl.
Add the roasted garlic, diced tomato, cilantro, jalapeño, lime juice and salt. 
Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeño core if you want more heat; just add it slowly).
Transfer to a bowl and serve with tortilla chips.
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Roasted Garlic Guacamole
In this recipe, roasted garlic takes the place of raw onions, making a guacamole that is flavorful yet mellow.
Ingredients
- 3 large garlic cloves, unpeeled
- 3 ripe large avocados
- 1 small tomato, seeded, juiced and diced (about ⅓ cup)
- ¼ cup coarsely chopped cilantro
- 2 tablespoons jalapeño pepper, stemmed, seeded and minced (you'll need one pepper)**
- 1 tablespoon fresh lime juice, plus more if desired (you'll need about ½ lime)
- ½ teaspoon salt, plus more to taste
Instructions
- Place the unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins and mash the garlic with a fork.
- Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl. Add the roasted garlic, tomato, cilantro, jalapeño, lime juice, and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeño core if you want more heat; just add it slowly). Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly on the surface of the guacamole. Refrigerate for up to two hours; bring to room temperature before serving.
- *To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins -- the extra hot stuff -- should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting; definitely do not touch your eyes.
Nutrition Information
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- Per serving (6 servings)
- Calories: 209
- Fat: 18
- Saturated fat: 3 g
- Carbohydrates: 13 g
- Sugar: 1 g
- Fiber: 9 g
- Protein: 3 g
- Sodium: 204 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This was a big hit!! I made a double batch and didn’t get one bite!! Friends “hovered” over it and couldn’t get enough…will definitely make this again! Delicious and very addicting!!
Hi Jenn,
Tonight I am making your chicken tacos and I’d like to prepare this guacamole as an accompaniment, as guac is one of my favourite things in the world and I have yet to try yours. (I might add that I am also prepping your roasted tomato salsa, which is a staple for me!)
I have a simple question: when you say “seed and juice” the tomato, do you mean discard the juice/gel as well as the seeds?
Once again, thank you for many great recipes!
Yes that’s correct, Jenn. And so glad you’re enjoying the recipes! ?
I made this as written (including the tomato) and it turned out very good, very fresh. It does take a little work, but it was worth it. I had some leftover after dinner so I mixed in a little more lime juice (another good squeeze from the lime) before I put it in the fridge and it was still great the next day!
Can you freeze this ?
Hi Jennifer, I’ve never tried freezing guacamole. I’ve heard mixed reviews about how it freezes, so I don’t think I’d recommend it– sorry!
I’m usually one to read the reviews only…but I had to take time out to send a review on Roasted Garlic Guacamole! I love a guacamole. However, my husband is the opposite. (avocados, nor guacamole). Surprisingly, I tried your recipe and he tried it and loved it! He came back for more, and even asked me to show him how to make it! I dont think I’ll go back to the way of making it. I didn’t miss the onions at all. Thanks for sharing!!
The picture does not show the tomatoes. Am I missing something? Can’t wait to try this. I’ll rate it after I try it.
Good eye Helen! I just photographed a batch that didn’t have tomatoes, but they are part of the recipe. Hope you enjoy!
I loved this recipe.
So quick.
I bought a pack of five avocados and waited a week till three of them were ready to be eaten.
Then I made this recipe.
I didn’t add the tomatoes.
I was careful not to put the interior of the jalapeño and it came out perfect.
I am taking this to my sister with the leftover tortilla chips. She will enjoy it while she slaves in the garden.
Thank you for this recipe. I don’t know how you do it but even a bad cook like me can sometimes make something tasty.
Brilliant! (everything is better with roasted garlic in my book). I add diced tomatoes too.
You mentioned that there is a strong flavor with the onion. What I do is chop the onion very fine and add the juice of half a lemon and a bit of salt and let it sit for 15 minutes. Then I add the aguacate, cilantro, chile serrano and mixed. You don’t have that strong flavor or raw onion. By the way, I am mexican and I do not use tomate in the guacamole.
Made this to have with left over enchiladas. Very good.