Roasted Garlic Guacamole with Habanero

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Let’s Dive into the Creamy Goodness of 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.

Classic Mexican dishes are vibrant, emotional, and creative! By using familiar ingredients, we can discover new flavors and keep traditions alive.

What is Guacamole? 

Guacamole is a beloved Mexican classic that’s incredibly easy to make and packed with fresh flavor. At its core, it’s a simple mix of creamy avocados, onions, tomatoes, cilantro, and a squeeze of lime juice. 

This versatile dip, side or topping is a staple in Mexican cuisine, perfect for accompanying tacos, carne asada, and many other dishes.

The beauty of guacamole lies in its simplicity, with avocados mashed to a chunky consistency and mixed with fresh ingredients to create a deliciously smooth and tangy dish.

Learn More 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: They provide a creamy texture and rich, nutty flavor that pairs well with the other ingredients.
• Habaneros: native to the Yucatan Peninsula in Mexico, habaneros add a scorching hot, fruity, floral, and tropical flavor.
• Tomatoes: preferably firm and with fewer seeds, they bring a rich flavor and high acidity, which keeps the guacamole from browning too quickly.
• Red onion: it adds a sweet and tangy flavor that balances the heat from the habanero, while also adding a pop of color to the dish.
• Roasted garlic: garlic enhances the dish with its deep and rich flavor, amplifying the overall flavors of the ingredients.
• Cilantro: cilantro has been a prized ingredient for centuries. It brings a fresh, citrusy flavor and pronounced aroma, adding depth and excitement to the dish.
• Lime: lime adds a light, grassy flavor that’s less sweet than lemons, making it the go-to choice. It is crucial in guacamoles as it prevents the avocado from browning too quickly.
• Salt: it elevates the natural taste of the ingredients and brings harmony to the flavor profile.

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.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.

If you enjoyed the video please SUBSCRIBE to my Youtube channel and don’t forget to click the bell icon so you get a notification every time we post a brand new video. Thank you!

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.

Avoid 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 they’re picked, so even if an avocado doesn’t seem perfectly ripe in the store, it will still ripen at home.

Consider taking them home and allowing them to ripen on the counter, which will give you the chance to enjoy the freshest, creamiest avocado recipes.

How to ripen a green avocado ? 

Green avocados can be ripened simply by leaving them on the counter away from direct sunlight. It usually takes about 3-5 days for them to ripen.

How to store avocados

Avocados can be stored in different ways depending on their ripeness.

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 already cut an avocado open, drizzle either lime or lemon juice over the exposed flesh to prevent browning. 

Wrap it tightly in plastic wrap and store it in the refrigerator. Use within a day or two for optimal freshness and flavor.

Additional Tips

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.

If you plan to make guacamole ahead of time, you can store it in the fridge as mentioned previously. However, in my experience, the flavors may be slightly different and not as vibrant as when it’s freshly made.

My recommendation is to prep the ingredients ahead of time, store them in the fridge, and then toss them together just before serving. The following ingredients can be prepped ahead of time:

1. Garlic
2. Habanero
3. Tomato
4. Onion
5. Cilantro

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Tools I Recommend for Making Guacamole

To make this delicious guacamole, you can use a few tools to enhance the experience and authenticity.

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!

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Substitutions and Variations

Peppers: Adjust the heat level to your liking by using milder or spicier peppers. Jalapeños provide a mild heat, while Serranos offer a spicier kick. If you dare, habaneros will bring an intense, potent heat. Play around with the amounts to find your ideal heat level.

Onions: You can use either red or white onions for this recipe, depending on your personal preference. Red onions add a slight sweet, mild flavor, while white onions provide a punchier, more pungent taste.

More Mexican Recipes

• Carnitas
• Carne Asada
• Fajitas
• Empanadas
• Torta de Milanesa

Other Sides

• Pickled Carrots
• Pickled Red Onions
• Roasted Tomatillo Salsa
• Green Salsa Taquera
• Pico de Gallo

FAQ: Your Questions Answered