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1
Preheat the oven to 350 degrees F.
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2
Wrap the garlic head in aluminum foil, and put it in the oven until soft, about 30 minutes.
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3
Let garlic cool to the touch then snip off the tip of bulb or pierce cloves with knife, and squeeze the pulp into a large bowl (like frosting through a pastry bag, peel away any loose papery husk so as not to get it into the flesh).
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4
In the meantime, heat 1/2 teaspoon olive oil in a saute pan over medium-high heat.
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5
Add the red onion and a little salt and cook until just softened and the sharp flavor is gone, about 3 to 5 minutes.
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6
Add the cooked onion to the bowl with the garlic and add the minced hot pepper, pinch of salt, diced tomatoes, and cumin; gently toss.
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7
Halve and pit the avocados with a knife.
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8
Then score the flesh in 1/4-inch cross sections.
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9
Try not to puncture the avocado skin and cut yourself.
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10
Scoop out the flesh and add it to the bowl and immediately add 1/2 of the lime juice along with chopped cilantro; gently stir and taste.
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11
If not acidic enough add more lime juice, follow suit with additional salt, cumin or hot pepper.
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12
Serve with salsa and chips; it's also great with roasted chicken and steak.
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13
Cook's Note: I prefer to mince the hot peppers with the seeds.
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14
Clearly this makes for a lot more heat.
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15
It's best to add it to the guacamole a little bit at a time to get to desired heat, which is important.
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16
You can always add more heat but you can't take it away.
