Roasted Guacamole

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

A Cinco de Mayo celebration isn’t complete without tortilla chips served with guacamole. Add ready-to-serve and easy-to-customize guacamole to your menu, or create your own for a fresh signature dip perfect for a fiesta!


Yield: about 3 cups



4 teaspoons olive oil
2 garlic cloves, unpeeled
½ small red onion, cut into ¼-inch-thick slices
½ teaspoon plus 1/8 teaspoon kosher salt
1 pinch ground black pepper
8 medium Casa Solana Avocado Halves, cut in half
1 small jalapeño pepper, stem end trimmed
3 tablespoons fresh lime juice
1 medium tomato, diced
1 tablespoon chopped fresh cilantro leaves



1. Coat garlic with 1 teaspoon oil; toss onion with 1 teaspoon oil, 1/8 teaspoon salt and pepper in a bowl. Roast garlic and onion on sheet tray coated with pan spray at 400°F for 10 minutes.

2. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; place avocados and jalapeño on sheet tray with garlic and onion. Roast 15 minutes longer, turning jalapeño once.

3. When cool enough to handle, squeeze garlic from skins; dice onion and finely chop jalapeño. With fork, mash avocado, garlic, lime juice and remaining ½ teaspoon salt in a bowl; fold in tomato, cilantro, onion and jalapeño into avocado mixture. Cover and refrigerate at least 1 hour or up to overnight before serving.