-
1
To roast the garlic, preheat oven to 400 degrees F. Remove excess outer papery layers from the head, then use a sharp knife to chop off enough of the top to expose most of the cloves.
-
2
Place face up on a sheet of foil on top of a baking sheet and drizzle with olive oil, rubbing it over the exposed cloves.
-
3
Completely seal the head in foil, then roast on middle rack 4550 minutes.
-
4
When done, exposed garlic surface should be light to medium golden brown.
-
5
Unwrap and let cool until you can touch it.
-
6
Push roasted cloves out starting from the based of the garlic head.
-
7
For this recipe, mince enough of the roasted garlic to make 2 teaspoons.
-
8
Save the rest in the refrigerator to add to salsa, mayonnaise, soups, etc.
-
9
Prepare onion, tomato, jalapeno, and cilantro and combine in a medium bowl.
-
10
Halve and remove pits from avocados, then cut into quarters and remove skin.
-
11
Place avocado in a large bowl with 2 teaspoons of the minced roasted garlic, lime juice, and salt.
-
12
Mash thoroughly with a fork or potato masher, until only a few small chunks remain.
-
13
Stir in reserved chopped ingredients, plus sour cream and a few grinds of black pepper.
-
14
Taste and adjust seasoning, adding more salt, pepper, or lime juice.
-
15
If making ahead, stir well to remove any air pockets, then cover surface of guac with plastic wrap to prevent browning.
-
16
Serve with chips and margs!
