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1
Preheat the oven to 375 degrees F.
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2
Cut the tops off the pointed end of the garlic bulbs.
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3
Put them onto a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil.
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4
Wrap loosely, put into the oven and bake until soft, 35 to 45 minutes.
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5
Unwrap and let cool a bit.
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6
Melt the butter in a medium skillet over medium heat.
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7
Add the sliced red onions and cook slowly, stirring often, until the onions are dark and caramelized.
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8
Heat a grill or grill pan over medium heat and add the jalapeno peppers, corn and bell peppers.
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9
Turn the vegetables frequently until they are well charred.
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10
Put all the peppers into a bowl and cover with plastic wrap.
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11
When they are cool enough to handle, peel off the black skin and chop into small pieces.
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12
When the corn is cool enough to handle, cut the kernels off the cob.
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13
Cut the tortillas into triangles and put them in one layer on 3 baking sheets.
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14
Drizzle 1 tablespoon of the olive oil over each pan.
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15
Sprinkle the spices, one for each pan, over the triangles.
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16
Bake until they are lightly browned and crispy.
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17
Peel and chop the mango.
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18
Stir in the chopped red onions, half the lime juice and some salt.
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19
Peel and chop the avocado.
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20
Add the rest of the lime juice and some salt and mix gently.
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21
Set up your Guacamole Bar: Put the guacamole in a large bowl.
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22
Put all the mix-ins - the roasted garlic, mango salsa, caramelized onions, bell peppers, corn, jalapenos, cilantro, scallions, chipotles, red pepper flakes and hot sauce - into smaller bowls.
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23
Let people help themselves to guacamole and their favorite toppings.
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24
Serve with the flavored chips.
