This guacamole is super simple and not-at-all spicy, making it the perfect condiment to combine with lots of other flavors. It comes together very easily, since there's pretty much zero chopping of lots of ingredients, like you get with some guacamole and salsas. The only unusual step here is roasting a clove of garlic in a hot pan on the stove, until browned and mushy. It really changes the garlic flavor, so that it adds a fantastic smokiness and richness to the guacamole. If you're really a garlic fan, feel free to add 2 cloves to the recipe.
This recipe multiplies easily (in fact, the original recipe was for six times as much!), but this quantity of guacamole was the perfect amount for four, used as a taco topper. It really made homemade tacos special, and I liked being able to make a relatively small amount that wouldn't go to waste, since guacamole can be tough to save.
Roasted Garlic Guacamole (adapted from Fiesta at Rick's)
1 large clove garlic, skin on
1 large avocado
1 heaping T chopped cilantro
1. Roast the garlic in a dry skillet over medium heat until soft and blackened, about 10 minutes. Watch carefully, and turn the garlic occasionally. Peel, and mash the garlic with a generous pinch of kosher salt.
2. Place the garlic in a bowl with the avocado flesh, cilantro, and lime juice. Mash coarsely. Taste, and adjust for salt, cilantro, or lime juice as needed.