5 from 6 votes
Guacamole with Roasted Garlic and Pickled Jalapeño
This creamy guacamole recipe gets texture and tang from roasted garlic and pickled jalapeño topped with cotija cheese and pepitas.
Prep Time
20 mins
Total Time
20 mins
Servings:
10
Calories:
230 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 1 head garlic cooled, roasted
- 6 avocado peeled and pitted
- 2 lime juiced
- ½ lemon , juiced
- 2 tablespoons jalapeno juice pickled
- 8 ounces jalapeños chopped, pickled
- kosher salt
- 2 tablespoons cilantro , chopped
- ¼ cup cotija cheese
- 2 tablespoons Pepitas
Instructions
- Mash cooled roasted garlic in a medium-sized bowl until the consistency of a rough paste. Add the avocados and mash with a pastry blender or fork until chunky. Stir in the lime juice, lemon juice, and pickled jalapeño juice. Add the chopped jalapeños and stir to combine. Season with kosher salt to taste. Garnish with cilantro and cotija cheese and top with pepitas. Serve with tortilla chips and enjoy.
Cup of Yum
Nutrition Information
Calories
230kcal
(12%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.001g
(0%)
Cholesterol
3mg
(1%)
Sodium
431mg
(18%)
Potassium
680mg
(14%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
591IU
(12%)
Vitamin C
22mg
(24%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 230
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 431mg | 18% |
| Potassium | 680mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 22mg | 24% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.