Guacamole With Roasted Garlic

This is sublime guacamole! Be sure to make it fresh, right before you serve it and also make sure to use good, ripe avocados. I found this in the Chicago Tribune but it's a Wolfgang Puck recipe originally.

• Ready In: 1 hr 15 mins
• Yields: 3 cups

Ingredients

• 1  whole head of garlic
• 1 1⁄2 tablespoons extra virgin olive oil
• 3  medium  fully ripe avocados, halved, pitted
• 1  lime, juice of
• 1⁄3 cup  chopped fresh cilantro
• 1  shallot, minced
• 2  small  jalapeno peppers, stemmed, seeded and minced
• 1  teaspoon salt
•  corn tortilla chips

Directions

1. For the garlic: heat the oven to 375°. Place the garlic head on a sheet of heavy-duty aluminum foil; rub with the olive oil. Wrap the garlic securely in the foil; roast until tender, about 50-60 minutes. Remove from the oven; set aside to cool at room temperature.
2. Unwrap the garlic; halve crosswise with a serrated knife. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a teaspoon or small knife. Cover the bowl; refrigerate until ready to use.
3. Scoop the avocado flesh into a mixing bowl; pour the lime juice over. Lightly mash until still slightly chunky; stir in the cilantro, 1-2 T. of the roasted garlic, shallot, jalapeno pepper and salt. Serve immediately with corn tortilla chips.