Guacamole with Roasted Garlic and Chiles

Ingredients

• 1 head Garlic
• 1 Tablespoon Olive Oil
• 2 whole Fresh Pasilla Chiles
• 2 whole Fresh Serrano Chile Or Less If Desired
• 1 whole Jalapeno Pepper
• ¼ cups Red Onion, Diced
• ½ cups Tomato, Diced
• 1 whole Lemon, Zested
• ½ whole Lemon, Juiced
• 2 whole Avocados, Peeled And Pitted
• ½ teaspoons Salt
• 1 Tablespoon Chia Seeds
• 2 Tablespoons Cilantro, Chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Cut about ¼ inch off the top of the garlic head, drizzle the exposed cloves with 1 tablespoon olive oil, wrap in foil, and roast for 35 minutes until very soft.

2. While the garlic roasts, place the pasilla chiles, serrano chile and jalapeno on a baking sheet and roast for 15 to 20 minutes, turning once, until blistered and blackened in spots. Use less serrano if you want it milder.

3. Put the hot chiles in a covered bowl for 10 minutes, then peel off the skins, remove stems and seeds, and chop finely.

4. Squeeze the soft roasted garlic cloves out of their skins into a bowl and mash them with a fork.

5. Peel and pit the avocados, then mash them in a separate bowl with the lemon juice and salt until mostly smooth but still a little chunky.

6. Add the mashed garlic, chopped chiles, diced red onion, diced tomato, chopped cilantro, lemon zest and chia seeds to the avocado. Fold everything together gently.

7. Cover and refrigerate for 20 minutes so the flavors blend, then stir once more and serve chilled.