Roasted Garlic Guacamole

Staff Writer
Roasted Garlic Guacamole
Rosewood San Miguel de Allende

Adding roasted garlic to guacamole creates a unique and bold flavor.

Recipe courtesy of Executive Chef Victor Palma of Rosewood San Miguel de Allende.

Deliver Ingredients


  • 1 bunch of garlic, peeled
  • Olive oil
  • 2 Tablespoons finely chopped white onion
  • 4 Serrano chiles, finely chopped
  • 3 heaping tablespoons roughly chopped cilantro
  • Salt
  • Lime juice
  • 3 large avocados
  • 4 Ounces tomatoes finely chopped


Preheat the oven to 350 degrees Fahrenheit. Drizzle the garlic in olive oil and wrap in foil. Place into the preheated oven and bake for 15 minutes. After 15 minutes remove the garlic cloves and mash them with the back of a spoon until a paste is formed.

Grind the white onion, chiles, cilantro, and salt together to form a paste. Add lime juice.

Cut the avocados into halves, remove the pits, and squeeze the flesh out of the shells. Mash into the chile mixture, fully incorporating all ingredients. Add the garlic paste. The mixture should not be completely smooth.

Stir in all but 1 tablespoon of the tomatoes. Adjust seasoning if necessary, and then top guacamole with the remaining chopped tomatoes, onion, chiles, and cilantro.

Roasted Garlic Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Garlic Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.