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Guacamole (page 64)
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1 |
head garlic |
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1 |
teaspoon olive oil |
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3 |
medium avocados |
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1 |
tablespoon lime juice |
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1/2 |
teaspoon green pepper Tabasco sauce |
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1 |
teaspoon coarse sea salt |
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1/2 |
cup chopped tomatoes |
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1/2 |
cup chopped white onions |
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Instructions
Preheat oven to 400°.
1. Cut and discard the top third of the head of garlic. Loosely
wrap garlic in aluminum foil and drizzle olive oil on exposed
garlic. Roast in oven for approximately 50 minutes, or until
garlic is golden brown and caramelized. Remove from oven and set
aside until cool enough to handle. Once cool, grasp the root end
of garlic head and gently squeeze to remove the caramelized cloves
from the skin. Extract about 4 to 6 cloves and set aside.
2. Peel and pit avocados and transfer to a blender. Add roasted
garlic, lime juice, green pepper Tabasco sauce, and salt. Pulse a
few times to desired consistency.
3. Transfer avocado mixture to a bowl. Add chopped tomatoes and
onions and stir until well mixed. Serve immediately.
Recipe Notes
T: The key to this version of Guacamole is the roasted garlic and
coarse sea salt. While roasting the garlic takes about 50
minutes, the combination of the roasted garlic and the green
pepper Tabasco sauce adds just the right amount of zing and keeps
everyone wondering why your guacamole is so appetizing.
Serves: 8. Preparation Time is 05 minutes. Inactive Preparation
Time is 00 minutes. Cooking Time is 50 minutes.
FREE |
