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6 Ratings
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Martha Stewart Member
Rating: Unrated
05/05/2010
Delicious! I've added garlic before but this is so much better roasted. And easy to do in the pan vs. in the oven.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
5152_050510_guacbar.jpg
Ingredients
Ingredient Checklist
6 cloves garlic, unpeeled
6 medium-large ripe avocados (about 2 1/2 pounds)
1/2 cup coarsely chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice, plus more if necessary
Coarse salt
1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted
3/4 cup Mexican queso fresco or queso anejo, for serving
3/4 cup toasted pumpkin seeds, for serving
3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
5152_050510_guacbar.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
5152_050510_guacbar.jpg
5152_050510_guacbar.jpg
Ingredients
Ingredients
- 6 cloves garlic, unpeeled
- 6 medium-large ripe avocados (about 2 1/2 pounds)
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice, plus more if necessary
- Coarse salt
- 1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted
- 3/4 cup Mexican queso fresco or queso anejo, for serving
- 3/4 cup toasted pumpkin seeds, for serving
- 3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving
Directions
In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.
Reviews (1)
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
05/05/2010
Delicious! I've added garlic before but this is so much better roasted. And easy to do in the pan vs. in the oven.
Reviews (1)
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
1
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
1
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 2
- 3 star values:
- 3
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
05/05/2010
Delicious! I've added garlic before but this is so much better roasted. And easy to do in the pan vs. in the oven.
Martha Stewart Member
Rating: Unrated
05/05/2010
Delicious! I've added garlic before but this is so much better roasted. And easy to do in the pan vs. in the oven.
Rating: Unrated
All Reviews for Roasted Garlic Guacamole
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Garlic Guacamole
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
