Roasted Garlic Guacamole
Roasted Garlic Guacamole
5 medium-ripe Hass avocados (they should be semi-firm to the touch; not like a tennis ball, but not like a Koosh ball either – more like a ball of clay), sliced in half with the pit removed and the meat scooped out from the inner walls of the outer skin
1/2 a yellow (or red) onion, just into coarse slices
1 1/2 limes, juiced
5 cloves of fresh roasted garlic, which will be softened (this is the secret ingredient and here is the simple recipe for your Instant Pot! If you wish to forego the roasted garlic route, 2 tbsp of regular fresh, crushed garlic cloves will work – but I DO suggest roasting it as it really sets it apart!)
1/4 cup of fresh cilantro leaves, stems removed (If you absolutely hate cilantro, leave it out but it really isn’t pungent once combined with everything else and is a key ingredient to a great guacamole!)
1 jalapeño pepper, seeds and white, inner ribs removed & cut coarsely (this won’t be spicy at all once the seeds and ribs are removed – it just provides flavor)
1/2 cup of diced tomatoes (from a can is fine, but make sure it’s drained – I like using the ones with green chilies or jalapeños in it for some spice)
- 1/3 cup of crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija)
1 tsp of kosher salt
1/2 tsp of garlic salt
1/2 tsp of Creole seasoning
Tortilla chips, for dipping
Want more roasted garlic? Add a few more cloves! Here is my recipe on how to easily make roasted garlic in the Instant Pot!
As mentioned, removing the seeds and rib from the jalapeño removes virtually all spice once blended. If you do want a kick, add in just a little chili powder or cayenne pepper to taste (1/8 of a tsp goes a long way!)
Want it vegan and/or are you dairy-free? No problemo! While I LOVE this ingredient, leave out to Cotija cheese!
If you don’t already have a food processor of some sort, I strongly suggest getting this mini one – it’s cheap, takes up minimal space and works wonderfully!
Also, I LOVE this potato masher for mashing up the avocado, leaving it both smooth AND chunky at the same time!
The avocados should be semi-firm to the touch; not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.
Guacamole does have a short shelf life and should be kept in a shady area when serving as the sun will want to discolor it pretty quickly.
Got some leftover? I’d use an airtight container to store any extra which should last up to 2 days max in the fridge. It will be normal if the top layer of the guacamole begins to darken due to exposure but everything below that top layer will still be that vibrant green.
This does make A LOT (which is great because this guacamole is a huge hit at many a gathering and goes quickly). But if you wish to halve the recipe, do so!
- Add the onion, cilantro, jalapeño, roasted garlic (see recipe here) and lime juice in a food processor until chunkily puréed. Set aside
- Scoop the avocado meat into a large mixing bowl
- Using a potato masher, mash up the avocado until it’s the desired consistency/texture (I suggest not overdoing it and leaving some chunks in there)
- With a mixing spoon, fold in the purée, tomatoes, kosher salt, celery salt, Creole seasoning and Cotija cheese. Stir very well (but gently) to combine and make sure the seasonings are evenly distributed throughout the guacamole. Taste it to make sure it’s seasoned to your liking. If you want it spicier, add in just about 1/8 tsp of a chili powder or cayenne pepper
- Serve with some chips or line it in a tortilla when making burritos, fajitas or even put it on a burger – anything that makes you happy!