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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Hi Jenn, love the guacamole! The way you roast your garlic is a real game changer. The old fashion way in the oven with oil and salt and wrapped in foil for 45 minutes made roasting garlic a task I dreaded. Ten-fifteen min in the cast iron pan with no prep – amazing! My husband agrees that roasting the garlic makes a subtle but noticeable difference. The first time he tried it he said it was the best guac he had ever had, but could not tell me what made it different from others until I mentioned roasting the garlic for it. Now we put roasted garlic in everything (hummus is great with roasted garlic!).
I do like to make a few additions to put it over the top (even though its not traditional). I add in some finely chopped red onion or shallots. I also add in 1/2 teas of ground cumin and 1/2 teas of roasted ground coriander. And because I just love garlic, I double it.
My advice for anyone making this recipe – double it! You. your family and guests will love it!
This was a real hit at my party!
This was the best guacamole I’ve ever made!! Love the addition of roasted garlic
Made this for Cinco de Mayo and I’ll never make another guac again! I used half a jalapeno without the ribs and seeds to keep it kid-friendly – but the kids didn’t stand a chance! Everyone said it was the best guacamole they’d had. Loved the quick-roast method for the garlic as well. Thanks for yet another fantastic recipe!
I just submitted a 5-star recipe for the Baja Tacos and am doing the same for your Guac recipe. Too much garlic can easily overpower and you’ve remedied that by softening it in the pan. The garlic is transformed into a sweet and savory taste and doesn’t’ upstage the avocado one bit. What a great idea! I usually never put jalapeño in my recipe but did in yours and loved it. And BTW—the guac connoisseurs I served it too asked for the recipe! Thanks again for adding another “keeper” to my repertoire!
I’ve made this a few times. I have to leave out the heat as my kids don’t like spicy food. It’s excellent!
This was scrumptious (onions, though I love the, sit badly on my tongue and tend to last for HOURS). I am thankful to have this recipe…(ESPECIALLY the trick for quick roasting garlic. I was doing it in the oven and it always not only took forever but lingered in the house. Not good with a hubby who doesn’t like the smell of garlic!!) I have made it two times now. The first time I made it EXACTLY as described. The second time I amped it up by keeping the lime juice as is, but adding 1 drop essential oil lemon (organic essential oil from Ancient Apothecary) and a good dash of organic chili powder!!! WOW!
I served it yesterday to the women in my mom’s meeting with cucumber slices and long slices of red, green, orange and yellow bell peppers. The result – HEAVENLY and so beautiful to look at with all of the colors! It was so good, many of the moms were saying they would serve this for breakfast to the kiddies on toast, on a tasted sweet potato or with eggs! Yay!
Thank you Jenn from OnceUponAChef for another HIT!!
Can you freeze roasted guacamole?
Hi Naheed, I’ve never frozen guacamole, but from what I just read online, it should work. My guess is fresh is best, but freezing is doable. Hope that helps!
Jen has very simple but delicious recipes, the roasted garlic adds depth of flavor to this guacaole
Jenn, sounds great and will have to try it tonight.