Guacamole with Roasted Garlic and Chiles

Turn your oven on to 425 F.

Grab one bulb of garlic, slice the top off to expose the cloves inside. Drizzle the olive oil over the exposed cloves and wrap in foil. Put it into the oven and roast for about 35 minutes, or until garlic is soft.

Next, place the chiles and jalapeno on a foil-lined rimmed baking sheet (I like it spicy, so I used 2 of each) and place in the oven with the garlic. The chiles will get nice and charred. This takes a total of 25-30 minutes. At about halfway through, around 15 minutes, flip chiles over.

When done, remove garlic and chiles from the oven, set aside and allow to cool.

In the meantime, combine red onion and tomato in a bowl.

Next, remove the peel and seeds from the chiles (you might want to wear gloves for this step). Squeeze the garlic cloves out of the paper skin. Place chiles, garlic, lemon zest and lemon juice in a food processor. Pulse until all ingredients are well incorporated and resemble almost a puree.

Next, add avocado and salt. Pulse until combined and still chunky. Place the avocado mixture in the bowl with the onion and tomato. Add the chia seeds and cilantro. Mix well and adjust salt and lemon juice as needed. Enjoy and eat often!