Boomer Sooner! This Game Day Guacamole is the ultimate tailgate party food in my opinion. It’s delightfully fresh and complex in flavor. We are lucky to have a beautiful abundance of sun gold tomatoes this summer to complement the creaminess of the avocados.
Dry roasting the garlic on a stove top is a quick and unique method that adds incredible flavor. Garlic can be very powerful and overwhelming. Roasting it releases a very delicate and somewhat sweet flavor.
6 ripe organic haas avocados
2 tbsp freshly squeezed lime juice
4 cloves dry pan roasted garlic*
1 cup sun gold tomatoes (diced in quarters)
1/2 cup red onion (diced)
1 cup cilantro leaves (roughly chopped)
2 fresh jalapeños (diced)
1/2 cup sweet corn
2 tsp kosher salt
1 tsp freshly ground black pepper
*Place 4 garlic cloves (with skins on) in dry pan over medium-high heat. Cover the pan with a lid and dry roast for about 5 to 8 minutes, or until cloves are golden brown with spots of dark brown. Shake the pan every minute or so. Transfer garlic to a cutting board to cool. When cooled, the skins slip right off. Mash the cloves together to form a paste.
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of the shells with a spoon and place into a large bowl.
- Add the lime juice and pan roasted garlic to the avocados and mash with a fork. (The fresh lime juice prevents the avocados from turning brown. )
- Mix in the remaining ingredients.
- Serve with organic blue corn chips (or any variety).
Yield: 4 cups
Refrigerate for up to 3 days