Sweet roasted garlic, nutty sesame oil and savory soy sauce add loads of delicious Asian-inspired flavors to creamy guacamole.
Roasted garlic (makes about 3/4 cup)
- 3 heads garlic
- 1 tablespoon olive oil, divided
- 3 large ripe Haas avocados
- 1 lime, juiced
- 2 teaspoons white soy sauce or Shoyu soy sauce
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 head roasted garlic cloves, mashed (about 1/4 cup; recipe above)
- 2 scallions, thinly sliced
- 1 Serrano chile pepper, seeded and finely chopped
- 2 tablespoons chopped cilantro
- Kosher salt and fresh ground black pepper
For the roasted garlic:
1. Preheat the oven to 400°F.
2. Cut the pointed end off the heads of garlic, exposing most of the cloves. Put each garlic cut-side up on a 6-inch square of aluminum foil, top each with 1 teaspoon of oil and wrap the foil around the garlic so that it's completely enclosed.
3. Place in the oven and roast till soft, about 30 minutes.
4. Unwrap and cool for 10 minutes. Invert each garlic bulb (cut-side down) over a small storage container. Squeeze the soft garlic flesh from their skins. Throw away the squeezed-out skins and refrigerate the roasted garlic in at tightly closed container for up to 2 weeks.
For the guacamole:
1. In a medium bowl, mash the avocado with the back of a fork until chunky-smooth.
2. Stir in the rest of the ingredients and season with salt and pepper to taste.
3. Serve immediately or cover with a sheet of plastic pressed directly onto the surface of the guac and refrigerate for no more than 6 hours.