Guacamole con Ajo Asado (Roasted Garlic Guacamole) is a variation of the classic Mexican guacamole, made with creamy ripe avocados and sweet, caramelized roasted garlic.
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It can also be prepared with garlic-infused avocado oil instead of roasted garlic.
This Guacamole con Ajo Asado recipe is simple yet full of flavor. It includes two versions: a classic plain roasted garlic guacamole and another with tomato, onion, and jalapeño for added texture and freshness.
Serve it with tortilla chips, tacos, or toast for a delicious and versatile appetizer.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Ripe avocados: The creamy base of the guacamole.
- Roasted garlic: Adds a sweet, caramelized flavor.
- Fresh cilantro: Brings a bright, herbal freshness that balances the richness of the avocado.
- Fresh lime juice: Enhances flavor, adds a touch of acidity, and helps keep the guacamole green.
- Jalapeño: Adds mild heat and a fresh peppery kick. It can be substituted with serrano pepper for a spicier flavor.
- Kosher salt: Rounds out all the flavors.
How to Make Guacamole con Ajo Asado
Note: Full instructions are provided in the recipe card below.
- In a small dry skillet over medium heat, roast the unpeeled garlic until it's soft and blackened in spots, about 10 to 15 minutes. Let it cool, then remove the papery skins and finely chop the garlic.
- Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a large bowl.
- Add the chopped garlic, cilantro, and lime juice to the avocados.
- Mash everything together with a fork until you reach your preferred texture.
- Taste and season with about 1 teaspoon of kosher salt, or to taste.
- Transfer the guacamole to a serving bowl and smooth the top. Cover the surface with plastic wrap to prevent browning.
- Serve with tortilla chips. If not serving right away, refrigerate for up to two hours and bring to room temperature before serving.
Hint: For the best flavor and texture, use ripe avocados that yield slightly when pressed. If your guacamole turns out too thick, add a little extra lime juice to loosen it and boost freshness.
Storage, Make Ahead, & Freezing
- Storage: Press a few of the avocado pits into the guacamole and cover it with plastic wrap directly on the surface to help prevent browning. Seal the bowl tightly and refrigerate for up to 2 days.
- Make Ahead: You can roast and chop the garlic a day in advance, and prep the cilantro ahead of time. Mash the avocados and combine just before serving for the freshest taste.
- Freezing: Guacamole doesn't freeze well due to its high water content-it tends to separate and lose texture once thawed. For best results, enjoy it fresh.
Camila's Tips & Variations
- Texture Tip: For a chunky guacamole, mash only half of the avocados and leave the rest in small cubes.
- Flavor Boost: Add finely diced tomato, onion, or jalapeño for extra freshness and a hint of spice.
- Zesty Twist: Mix in a pinch of ground cumin.
- Serving Idea: Try serving it as a topping for tacos, grilled meats, or breakfast toast!
Frequently Asked Questions
How do I keep guacamole from turning brown?
Add a few of the avocado pits and a little extra lime juice, then cover the guacamole tightly with plastic wrap pressed directly against the surface. This helps limit air exposure and slows oxidation, keeping the guacamole green and fresh longer.
Did you know?
Guacamole has ancient roots dating back to the Aztecs in Mexico, who first made it using mashed avocados, chili, and salt. Today, it remains one of the most popular Mexican dips worldwide. Learn more about its history and variations in this Guacamole guide on Wikipedia.
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Recipe
Guacamole con Ajo Asado
Equipment
- Fork or potato masher
- Spoon (for scooping avocados)
Ingredients
- 6 medium ripe avocados
- 1 medium yellow onion, finely chopped optional
- 2 Roma tomatoes, cored, seeded, and diced optional
- 2 Jalapeño or 1 serrano (stemmed, seeded or unseeded, and minced) optional
- 6 garlic cloves , minced
- 1 bunch fresh cilantro , coarsely chopped
- 2 fresh lime juice (adjust to taste)
- Kosher salt , to taste
Instructions
- In a small dry skillet over medium heat, roast the unpeeled garlic until it's soft and blackened in spots, about 10 to 15 minutes. Let it cool, then remove the papery skins and finely chop the garlic.
- Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove.
- Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a large bowl.
- Add the chopped garlic, cilantro, lime juice, tomatoes, onion, and jalapeno (if using) to the avocados.
- Mash everything together with a fork until you reach your preferred texture.
- Taste and season with about 1 teaspoon of kosher salt, or to taste.
- Transfer the guacamole to a serving bowl and smooth the top. Cover the surface with plastic wrap to prevent browning.
- Serve with tortilla chips. If not serving right away, refrigerate for up to two hours and bring to room temperature before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
