Ingredients
3large garlic cloves,unpeeled
3large avocados,ripe
1small tomato,(about ⅓ cup), seeded, juiced and diced
¼cupcilantro,coarsely chopped
2tbspjalapeño pepper,(about 1 pepper), stemmed, seeded and minced
1tbsplime juice,(about ½ lime), fresh, plus more if desired
½tspsalt,plus more to taste
Preparation
Place the unpeeled garlic in a small skillet over medium heat. Cook, turning occasionally, for 10 to 15 minutes, until soft and blackened in spots.
Cool, then slip off the skins and mash the garlic with a fork.
Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl.
Add the roasted garlic, 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 desire.
Transfer to a bowl and serve with tortilla chips. Enjoy!
