Roasted Garlic and Orange Guacamole

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Roasted Garlic and Orange Guacamole

The recipe includes roasted garlic, which adds a beautiful smokiness to it. It's smoky and creamy and so delicious.

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 360kcal

Author Dora Stone

Ingredients

12 cloves Garlic not peeled
1 Red onion thinly sliced
4 Serrano peppers
6 Avocadoes medium-large, pitted, flesh scooped
2 Oranges large, cut into segments
To taste Lime juice fresh
¼ cup Cilantro chopped

Instructions

Set your oven broiler on high.
Line a sheet tray with foil or parchment paper and place the garlic, sliced onion, and Serrano peppers on it.
Place under broiler for 7 min. Remove the garlic from the oven and set aside. Flip the peppers and toss the onion so it chars evenly. Return to oven for 5 -7 more minutes or until the peppers and onion are charred, but not burnt. Chop the onion and peppers and set aside.
Peel garlic and place in a molcajete, mortar and pestle or you can use your knife to turn the garlic into a paste.
Place the garlic paste in a large bowl and add the chopped pepper and onion, avocado, and chopped cilantro. Mash with a potato masher to the desired consistency (I like mine chunky).
Season with salt and pepper and lime juice to taste.
Cut the orange supremes in half and fold them into the guacamole. Serve with your favorite chips.

Notes

To cut segments from oranges, cut both ends off the orange. Stand it up and cut away the rind and white pith with a knife. Using a pairing knife, slide the blade between one of the segments and the membrane. Cut until you reach the center of the orange, repeat on the other side of the segment.

Recipe adapted from Rick Bayless's One Plate at a Time

Nutrition