Roasted Garlic Guacamole

5 medium-ripe Hass avocados (they should be semi-firm to the touch; not like a tennis ball, but not like a Koosh ball either - more like a ball of clay), sliced in half with the pit removed and the meat scooped out from the inner walls of the outer skin

½ a yellow (or red) onion, just into coarse slices

1 ½ limes, juiced

5 cloves of fresh roasted garlic, which will be softened (this is the secret ingredient and here is the simple recipe for your Instant Pot! If you wish to forego the roasted garlic route, 2 tbsp of regular fresh, crushed garlic cloves will work - but I DO suggest roasting it as it really sets it apart!)

¼ cup of fresh cilantro leaves, stems removed (If you absolutely hate cilantro, leave it out but it really isn’t pungent once combined with everything else and is a key ingredient to a great guacamole!)

1 jalapeño pepper, seeds and white, inner ribs removed & cut coarsely (this won’t be spicy at all once the seeds and ribs are removed - it just provides flavor)

½ cup of diced tomatoes (from a can is fine, but make sure it’s drained - I like using the ones with green chilies or jalapeños in it for some spice)

⅓ cup of crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija)

1 tsp of kosher salt

½ tsp of garlic salt

½ tsp of Creole seasoning

Tortilla chips, for dipping

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer