This creamy guacamole recipe gets texture and tang from roasted garlic and pickled jalapeño topped with cotija cheese and pepitas.
advertisement
advertisement
How many times have you heard it? You know the phrase, the not-so-very-much-original one we all say because it’s just so perfectly descriptive. Come on, say it with me. “Hoooooooly Guacamole.” Okay, it’s a little trite, but so true. Guacamole is the ultimate dipper, topper, and finger licker. There are so many more reasons than Cinco de Mayo to kick back and “dip-toe through the tortilla chips.” The basics for this guacamole recipe are the mellow tang of roasted garlic and the piquant pucker of pickled jalapeños that throws a punch of heat at the back of the tongue. Toss in a little cheese and pepitas? Holy guacamole, this stuff is the winner.
What’s In This Guacamole
- Avocadoes
- Roasted garlic
- Limes
- Lemon
- Pickled jalapeños with their juice
- Kosher salt
- Cotija cheese
- Pepitas
How to Make Guacamole With Roasted Garlic
- Use a pastry blender to mash those avos. Mashing avocados can be a bit of a pain depending on their ripeness. But I found a little trick in my utensil drawer that does the job just right. I use my pastry blender. It keeps the avocados chunky and mashes super quick. Give it a try and I’d love to hear your secrets masher tips.
- Ripen avocadoes on the counter. If it’s just not in the cards to find an already-ripe avocado, place it in a paper sack with a few bananas. The gasses given off by the bananas will speed up the ripening process so you’ll be in guac city before you know it.
- Feel free to add more roasted garlic if you feel like an earthier, more roasted flavor. If you’re shy about plopping your garlic in the oven, here’s a simple recipe for roasted garlic.
- The acid from the pickled jalapeño juice brings the tangy flavor. It’s so good you might be tempted to add more. If so, just be careful of making the guac too runny. I prefer a chunkier guac but if you’re into a creamier version, add more liquid to suit yourself.
