-
1
Turn your oven on to 425 F.
-
2
Grab one bulb of garlic, slice the top off to expose the cloves inside.
-
3
Drizzle the olive oil over the exposed cloves and wrap in foil.
-
4
Put it into the oven and roast for about 35 minutes, or until garlic is soft.
-
5
Next, place the chiles and jalapeno on a foil-lined rimmed baking sheet (I like it spicy, so I used 2 of each) and place in the oven with the garlic.
-
6
The chiles will get nice and charred.
-
7
This takes a total of 25-30 minutes.
-
8
At about halfway through, around 15 minutes, flip chiles over.
-
9
When done, remove garlic and chiles from the oven, set aside and allow to cool.
-
10
In the meantime, combine red onion and tomato in a bowl.
-
11
Next, remove the peel and seeds from the chiles (you might want to wear gloves for this step).
-
12
Squeeze the garlic cloves out of the paper skin.
-
13
Place chiles, garlic, lemon zest and lemon juice in a food processor.
-
14
Pulse until all ingredients are well incorporated and resemble almost a puree.
-
15
Next, add avocado and salt.
-
16
Pulse until combined and still chunky.
-
17
Place the avocado mixture in the bowl with the onion and tomato.
-
18
Add the chia seeds and cilantro.
-
19
Mix well and adjust salt and lemon juice as needed.
-
20
Enjoy and eat often!
