Good Morning America Recipes

Wolfgang Puck's California Guacamole With Roasted Garlic

Get a Taste of This California Treat at Home!

The celebrity chef gives "GMA" viewers a sneak peek at his new online cooking classes.
Difficulty: Moderate
Cook Time: min

Legendary chef Wolfgang Puck has launched his cooking school and he appeared on

"Good Morning America" to talk about making great cooking easy. Here's a word from the chef: I like my guacamole simple, keeping the ingredients to a minimum. For the best avocado flavor, start with the pear-shaped, pebbly -skinned Hass variety, and use fresh lime juice, cilantro, and jalapeno chile. What makes my version California-style? I add mellow roasted garlic, which I show you how to make at home in another lesson here in my Cooking School; or you can buy it in many supermarkets. Serve with tortilla chips or vegetables for dipping, or use as a condiment on sandwiches, in tacos, or with quesadillas.


  • 1 or 2 garlic heads
  • Kosher salt
  • Extra-virgin olive oil
  • 3 medium ripe Hass-style avocados
  • 2 fresh limes, halved and juiced
  • 12 cherry tomatoes, stemmed, quartered, and seeded
  • 1/2 small red onions, finely chopped
  • 1 to 2 small jalapeño chiles, halved, stemmed, seeded, and minced
  • 1/3 cup chopped fresh cilantro, plus extra sprigs for garnish
  • Corn tortilla chips or vegetable crudités, for serving
  • Cooking Directions

    1. Roasting the garlic

    Preheat the oven to 375 degrees F. With a sharp knife, cut off about 1/2 inch from the stem end of each garlic head to expose the cloves. Place in the center of a sheet of aluminum foil. Sprinkle with salt and drizzle with olive oil. Wrap the foil around the garlic. Roast until tender when squeezed with a kitchen towel, 45 minutes to 1 hour.

    2. Halving and pitting the avocados

    Halve an avocado lengthwise, cutting down to the pit. To remove the pit, carefully but firmly tap it with the edge of a sharp knife blade, then twist to dislodge. Discard the pit. Scoop the avocado flesh into a mixing bowl. Repeat with the remaining avocados. Pour the lime juice over the avocado flesh.

    3. Scooping out the avocados

    With a large kitchen spoon, scoop the avocado flesh into a mixing bowl. Repeat with the remaining avocados. Squeeze the lime juice over the avocado flesh, discarding any seeds.

    4. Mashing and mixing the guacamole

    Add the tomatoes, red onion, jalapeño, chopped cilantro, and salt to taste. With a fork or a potato masher, lightly mash the avocado while mixing it with the other ingredients, leaving the avocado still slightly chunky.

    5. Adding the roasted garlic

    Squeeze the roasted garlic cloves from their skins into the bowl. With the fork or masher, mash and stir in thoroughly. Taste and adjust the seasonings.

    6. Serving the guacamole

    Spoon the guacamole into a serving bowl and place it at the center of a platter. Surround with tortilla chips or fresh vegetables for dipping. Garnish with cilantro sprigs.

    Recipe courtesy

    Recipe styled by Karen Pickus, chef/food stylist, "Good Morning America.”i>

    Recipe Summary

    Main Ingredients: avocados, jalapeno chiles, tortilla chips or vegetable crudites

    Course: Lunch, Party Platter, Side Dish

    More Info: Vegetarian

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