1 whole head garlic
1 medium red onion, diced
A few pinches kosher salt
1/4 teaspoon finely minced habanero or Scotch bonnet pepper (see Cook's Note)
2 large tomatoes, quartered, pulp and seeds removed, rolled up in double layer of paper towels, gently squeezed, paper removed, and coarsely diced
1 teaspoon ground cumin
2 moderately ripe Hass avocados
2 fresh limes, juiced
1/2 cup coarsely chopped cilantro leaves
Salsa and chips, for serving
Preheat the oven to 350 degrees F.
Wrap the garlic head in aluminum foil, and put it in the oven until soft, about 30 minutes. Let garlic cool to the touch then snip off the tip of bulb or pierce cloves with knife, and squeeze the pulp into a large bowl (like frosting through a pastry bag, peel away any loose papery husk so as not to get it into the flesh).
In the meantime, heat 1/2 teaspoon olive oil in a saute pan over medium-high heat. Add the red onion and a little salt and cook until just softened and the sharp flavor is gone, about 3 to 5 minutes. Add the cooked onion to the bowl with the garlic and add the minced hot pepper, pinch of salt, diced tomatoes, and cumin; gently toss. Halve and pit the avocados with a knife. Then score the flesh in 1/4-inch cross sections. Try not to puncture the avocado skin and cut yourself. Scoop out the flesh and add it to the bowl and immediately add 1/2 of the lime juice along with chopped cilantro; gently stir and taste. If not acidic enough add more lime juice, follow suit with additional salt, cumin or hot pepper. Serve with salsa and chips; it's also great with roasted chicken and steak.
Cook's Note: I prefer to mince the hot peppers with the seeds. Clearly this makes for a lot more heat. It's best to add it to the guacamole a little bit at a time to get to desired heat, which is important. You can always add more heat but you can't take it away.
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