Roasted Garlic Guacamole with Habanero
This Roasted Garlic Guacamole with Habanero recipe celebrates the amazing flavors of Mexican cuisine, with its deep, smoky char flavor developed over a hot comal.
While habaneros pack a punch, they’re also super floral and fragrant, with distinctive flavors that will captivate you once you try this creative twist on a classic guacamole.
What is Guacamole?
Guacamole is a Mexican favorite made with avocados, onions, tomatoes, cilantro, and lime juice—easy to make, creamy, and full of fresh flavor.
A true Mexican classic, this creamy blend of avocados, onions, tomatoes, cilantro, and lime juice is all about simple, fresh flavors. Mashed to a chunky consistency, it’s the perfect dip, side, or topping for tacos, carne asada, and many other dishes.
About Avocados
Hass avocados have a dark colored, bumpy, and rough skin that turns from green to black as it ripens, and covers a delicious creamy green flesh with a large round seed in the center.
This kind is sought after due to its creamy and rich texture, and nutty flavor, which makes the best guacamole and other dishes.
Currently, Mexico is the leading producer of Hass avocados, accounting for over 28% of global production. Michoacán, a state in Mexico, accounts for 73% of the country’s avocado production. I was born and raised in Michoacán, having fresh, best quality ones straight from the tree. No wonder, I love avocados!
What are the ingredients for guacamole?
- Avocados: The base of the dip, they add a creamy texture and a rich, buttery flavor.
- Habaneros: Native to the Yucatan Peninsula in Mexico, habaneros add a scorching hot, fruity, floral, and tropical flavor.
- Tomatoes: Add brightness and acidity, helping balance the flavors and slowing down browning.
- Red onion: Brings sweetness, balancing the habanero and adding color.
- Roasted garlic: Brings a smoky, caramelized flavor.
- Cilantro: Adds a fresh, citrusy flavor and vibrant aroma.
- Lime: Adds a bright flavor and helps prevent the avocado from browning.
- Salt: Enhances the natural flavors and balances the overall taste.
How do you make Roasted Guacamole?
Roast garlic and habanero pepper on a comal or griddle over medium heat until the garlic is soft and lightly browned, and the habanero is charred all around.
Peel the garlic, then grind it into a paste along with the habanero and a pinch of salt in a Molcajete.
Scoop the avocado flesh into the Molcajete and mash until it’s chunky.
Mix in the diced tomato, onion, cilantro, lime juice and salt to taste until everything is evenly distributed.
How to Make this Guacamole in a Large Bowl:
- Finely mince the roasted habanero and garlic until a paste forms.
- Transfer the paste into a large bowl.
- Add the flesh of the avocados and mash with a potato masher until chunky or your desired consistency.
- With a spoon, mix in the diced tomato, onion, cilantro, and lime juice.
- Once the ingredients are evenly distributed, mix in salt to taste.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Garlic Roasted Guacamole with Habanero.
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How to Pick a Ripe Avocado?
Picking a ripe avocado can be a challenge for many people. However, with a few simple tips, you can make the right selection.
- Color: The skin of a ripe avocado will be a warm, dark color, with a few green areas still visible. The dark color indicates that the avocado has reached its full maturity and is ready to eat.
- Yields to Pressure: A ripe avocado will yield to gentle pressure, but be careful not to squeeze too hard, as this can damage the fruit. You want to check for a slight give, similar to the feeling of a ripe peach or tomato.
- Mushy Avocados: Remember to handle avocados gently, as they can be easily bruised or mushed. Also, be mindful of other shoppers who may be looking for the perfect avocado, and avoid leaving behind a damaged product.
Ripening at Home
Avocados continue to ripen after being picked. To reach peak creaminess and flavor, leave green avocados on the counter, away from direct sunlight, for 3–5 days.
Tips for Storing Avocados
- Non-Ripe Avocados: Store non-ripe ones at room temperature, away from direct sunlight, until they’re ready to use.
- Ripe Avocados: Store ripe avocados in the refrigerator to slow down the ripening process.
- Already Cut Avocados: If you’ve cut an avocado, drizzle lime or lemon juice over the exposed flesh to prevent browning. Wrap it tightly in plastic wrap and store it in the refrigerator. For the best flavor and texture, use within 1–2 days.
- Don’t store avocados near heat sources or in areas with high humidity, as this can cause them to ripen too quickly.
How do you keep guacamole from turning brown?
Guacamole is best enjoyed fresh, but it can oxidize and turn brown quickly. To help slow down this process and keep your leftovers fresh, do as follows:
- Store guacamole in a food safe container, then cover with plastic wrap pressing it down onto the surface to keep air out.
- Store the guacamole in the refrigerator to slow down oxidation.
Recommend Tools
Molcajete: While you can make guacamole in a large bowl, using a molcajete elevates the experience and adds authenticity.
I recommend the beautiful, handcrafted Molcajete from Masienda or Molcajete by FestMex.
Comal: Roasting ingredients over a hot comal adds a perfect char and intense flavors.
High-Quality Knife: A sharp knife makes prep work a breeze, it also ensures precise chopping and a better texture. No more crushing ingredients!
Substitutions and Variations
- Peppers: Adjust the heat to your taste. Jalapeños offer mild spice, serranos bring heat, and habaneros deliver a bold, intense kick. Experiment with amounts to find your preferred level.
- Onions: Choose red or white onions based on flavor preference. Red onions add mild sweetness, while white onions give a sharper, more pungent bite.
More Mexican Recipes
FAQs – Answered
Freezing Guacamole
This is not a freezer-friendly recipe due to high water content, causing a watery texture.
Using a Blender or Food Processor
No, it can make the dip too smooth and lose its chunky texture. Mash with a fork or potato masher instead.
Other Sides
Roasted Garlic Guacamole
Ingredients
- 1 habanero pepper
- 2 garlic cloves, unpeeled
- 2 large avocados
- 1 tomatoes, finely diced
- 1/4 red onion, finely diced
- 1/4 bunch fresh cilantro, finely chopped
- 1 tbsp lime juice, or to taste
- To taste kosher salt
Instructions
- Roast the garlic and habanero pepper on a comal or griddle over medium heat until the garlic is soft and lightly browned, and the habanero is charred all around.
- Peel the garlic and grind it into a paste along with the habanero and a pinch of salt in a molcajete.
- Scoop the avocado flesh into the molcajete and mash until it’s chunky.
- Mix in the diced tomato, onion, cilantro, lime juice and salt to taste until everything is evenly distributed.
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
Barbie
Good morning Rossana! I followed your link for the Molcajete you recommended from FastMex and I cannot wait for it to arrive. I felt bad not getting mine from Macienda, but this one looks great as well and saving a little money helps….now I can buy more stuff! Not sure if you are aware, but one of the reviews I read mentions you! I received my Comal yesterday. I guess I’ll be doing a lot of prepping and seasoning this weekend. I appreciate all your help as I try to navigate and learn all I can about this incredible cuisine with it’s amazing recipes and awesome tools. You’re the best.
Villa Cocina
Hope you’re having fun! I did see the comment, thanks for the heads up. I love both Masienda and FastMex – they’re great! I actually own both, but that’s just because I’ve gone overboard with molcajetes, lol.