Roasted GAAAAHHHLIC Holy Guacamole!


It’s TACO TUESDAY Y’ALL!  Usually once a week I make Taco’s for dinner.  Who doesn’t love taco’s right?  Super easy and quick!  Sometimes I do lean ground turkey, other times I do 90/10 ground beef.  It’s usually turkey though.  But not ground turkey breast.  Yuck, yuck that is dry as a bone!  Chase loooooooves taco’s.  In case you missed my last post, here is the homemade taco seasoning recipe that I use.  It is fabulous!

Homemade Taco Seasoning

We like to get creative with our tacos.  Experimenting with different salsa’s and toppings.  However one thing we are always consistent with is our beloved Guac!  Guacamole just makes everything taste better.

Whenever we go to Mexico we always stay at the same place in Cabo.  They make the BEST guacamole.  I swear I gain 5 pounds just from the guac and chips when I’m there!  It’s to die for.  They make it table side at one of their restaurants so the last time I was there I really watched carefully to see what their secret was.  And it was……..GAAAAAAHLIC BABY!  They made a traditional style guacamole but added roasted garlic.  YUM!  It it soo good.  I don’t always add it to ours, especially if I’m pressed for time.  Usually I do though.  It gives it that extra….”hmmmm, what is this amazingness?”  I found a recipe online that I primarily use  but have altered a little bit to my liking and it’s AMAZING.  I like to have something to go off of.  However, I use way more lime juice.  I would probably use a whole lime at least.  Also, I HATE, HATE, HATE cilantro.  I don’t even know if HATE is a strong enough word.  So I don’t use it.  But if you love it, knock yourself out!  This is my favorite guacamole ever.  Enjoy!  (And be careful chopping those jalapeños!)


3 large garlic cloves, unpeeled
3 ripe medium avocados*
1 small tomato, seeded, juiced and diced (about 1/3 cup)
1/4 cup coarsely chopped cilantro
2 tablespoons jalapeño pepper, stemmed, seeded and minced (you’ll need one pepper)**
1 tablespoon fresh lime juice, plus more if desired (you’ll need about 1/2 lime)
1/2 teaspoon salt, plus more to taste                                                                                                           1/8 cup finely chopped red onion


Place the unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins and mash the garlic with a fork.
Scoop the avocado flesh into a medium bowl.* Add the roasted garlic, diced tomato, cilantro, jalapeño, 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 jalapeño core if you want more heat; just add it slowly). Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
*To prepare the avocados, cut them in half lengthwise. Strike the pits with the edge of a sharp knife, twist and loosen to remove. Using a small knife, cut a grid in each half (slices should be about 1/2-inch apart), then scoop the cubes of flesh out of the avocado with a soup spoon.
**To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins — the extra hot stuff — should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting; definitely do not touch your eyes.

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