Guacamole with Roasted Garlic

May 5, 2006 — -- Looking for a good way to celebrate Cinco de Mayo? Try Wolfgang Puck's delicious recipe below.

Guacamole with Roasted Garlic

(recipe courtesy of Wolfgang Puck)

Yield: Makes about 2 cups, serves 4 to 6

IngredientsRoasted Garlic:

1 whole head garlic

1½ tablespoons extra-virgin olive oil

Guacamole:

3 medium, fully ripe avocados

1/8 cup (30 ml) freshly squeezed lime juice

1/3 cup (80 ml) chopped fresh cilantro

1 to 2 tablespoons Roasted Garlic

1 medium shallot, minced

2 small jalapeño chiles, halved, stemmed, seeded, and minced

1 teaspoon salt

Directions

First, prepare the Roasted Garlic. Preheat the oven to 375 degrees F (190°C). Place the garlic head on a sheet of heavy-duty aluminum foil and rub the garlic all over with the olive oil. Wrap the garlic securely inside the foil, place the packet in the oven, and roast 50 to 60 minutes until the garlic feels very tender when you squeeze the packet carefully with an oven mitt or heatproof pad. Remove the packet from the oven and let it cool to room temperature.

Unwrap the garlic. With a sharp serrated knife, cut the head in half crosswise. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a tiny teaspoon or small knife. You'll have 2 to 4 tablespoons, depending on the size of the garlic head. Cover the bowl and refrigerate until ready to use.

Make the Guacamole shortly before you plan to serve it. With a sharp knife, cut one avocado lengthwise in half, and twist the halves to separate them. With a tablespoon, scoop out the pit and discard it. Scoop the flesh into a mixing bowl. Repeat with remaining avocados. Pour the lime juice over the avocado flesh.

Using a fork, lightly mash the avocado until it is still slightly chunky. Stir in the cilantro, garlic, shallot, jalapeño and salt.

Serve immediately with corn tortilla chips.