By Jennifer Segal
metrocurean contributor, onceuponachef.com
Sometimes there's good reason to change a classic, and guacamole is a good example. The traditional version made with chopped onions, tomatoes and cilantro is always a big hit but all those raw onions can take their toll. In this recipe, roasted garlic replaces raw onions and lends great flavor without any unpleasant sharpness.
To roast the garlic, simply cook the unpeeled cloves in a dry pan until softened and charred, and then squeeze the mellow pulp right out of the peel. Serve with tortilla chips and margaritas.
Roasted Garlic Guacamole
Inspired by Rick Bayless in Eating Well
3 large garlic cloves, unpeeled
3 ripe medium avocados
1 small tomato, seeded, juiced and diced (about 1/3 cup)
¼ cup coarsely chopped cilantro, loosely packed
2 tablespoons jalapeno pepper, stemmed, seeded and minced (about 1 pepper)
1 tablespoon fresh lime juice (about 1/2 lime), plus more if desired
½ teaspoon salt, plus more to taste
Place unpeeled garlic in a small skillet over medium heat and cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then slip off skins and mash with a fork.
Scoop avocado flesh into a medium bowl. Add the roasted garlic, diced tomato, cilantro, jalapeno, 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 jalapeno core if you want more heat...just add it slowly.)
Transfer to serving bowl and place plastic wrap directly on the surface of guacamole. Refrigerate until ready to serve.
Jennifer Segal is the founder and publisher of Once Upon a Chef, a cooking blog featuring easy and elegant recipes. Before launching her blog, Jennifer earned her culinary stripes working front and back of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.
She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisine.metrocurean contributor, onceuponachef.com