3 ripe medium avocados
1 small tomato, seeded, juiced and diced (about 1/3 cup)
1/4 cup coarsely chopped cilantro
2 tablespoons jalapeño pepper, stemmed, seeded and minced (you'll need one pepper)
1 tablespoon fresh lime juice, plus more if desired (you'll need about 1/2 lime)
1/2 teaspoon salt, plus more to taste
Place the unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins and mash the garlic with a fork. Scoop the avocado flesh into a medium bowl.* Add the roasted garlic, diced tomato, cilantro, jalapeño, lime juice and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeño core if you want more heat; just add it slowly). Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.