Make Perfect Guacamole

Guacamole: The one thing you can bring to a party with total confidence that you’ll be going home with an empty bowl. Unless, of course, you screw it up.

Onion-related guacamole mistakes are common. Maybe you didn’t dice it small enough. Maybe your definition of a “medium” onion is larger than the recipe’s author intended. Either way, you notice party guests taking a bite or two of your offering before moving on to something that, on the surface, seems like it should be less tasty. (Who dips chips in salsa when guac is available?!?)

Well, this recipe, from The New Southwest cookbook by Meagan Micozzi, eliminates the onion and the room for error. You’ll use roasted garlic instead of raw onion to get that slightly sweet but funky flavour the best guacamoles have. You puree it, so there’s no chance of one unsuspecting eater getting a whole hunk of stink in one bite. Make it this way, and when fellow party guests tell you, “Your guacamole was so good!”, they won’t be saying it just to be polite.


Roasted Garlic Guacamole

Recipe from The New Southwest by Meagan Micozzi

What you’ll need:

  • 6 large cloves garlic, peeled
  • dash of olive oil and a pinch of salt for roasting
  • 4 large avocados
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon ground white pepper

How to make it:

  1. Preheat oven to 175°C.
  2. Wrap the whole garlic cloves sprinkled with the oil and salt tightly in a foil packet and roast for approximately 30 minutes, or until cloves are fragrant, softened, and slightly browned. Place in the bowl of a food processor fitted with a steel blade and process to a paste. Set aside.
  3. Meanwhile, carefully slice avocados in half vertically, remove pits, and scrape flesh from skin.
  4. Place the avocado flesh, garlic paste, lime juice, and white pepper in the bowl of a molcajete (mortar and pestle) and mash, working toward an even but chunky finished product. (You can use a large bowl and fork or potato masher instead. Remember: Guacamole is at its best when it retains some of the original texture of the ripe avocado fruit.) Serve immediately.

Writer’s Note: I added salt to taste.


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