One of Dr. BBQ's favorites! Roasting the garlic brings out its sweetness, adding a deeper flavor to complement the jalapeños and creamy avocado. - Allison Beck
Halve the avocados, removing two of the pits and setting aside the third. With a large spoon, scoop out the flesh into a medium glass bowl.
Over a cutting board, squeeze the head of roasted garlic to remove the cloves. Roughly chop them, and set aside. Halve the roasted and peeled jalapeños, removing the top and some or all of the seeds, depending how hot you like your guacamole (the seeds have a lot of the heat). Roughly chop the flesh and set aside.
Mash together the avocado mixture with a fork. To this, add the onion, cilantro, tomatoes (if you are using them), half of the garlic, and half of the jalapeños and combine. Season to taste with salt, pepper, and half of the lemon juice. Mix well. Place the reserved pit on top, cover with plastic wrap and let rest for 5 minutes. (Adding the pit will help keep the guacamole from discoloring).
When ready to serve, remove the plastic, mix well and taste (it’s best to taste with the chips you’ll be serving). If desired, add all or some more of the garlic, jalapeño, and lemon juice. Season with more salt and pepper if needed. Mix well and serve. This is best made at the last minute.