Spicy Horseradish Guacamol

Number of Servings: 8

1 Lg. ripe avocado
5 roasted jalapenos, peeled and seeded
1 head roasted garlic
2 ½ tsp. prepared horseradish
Juice from ½ lime
¼ tsp. granulated sugar

To roast the jalapenos and garlic. Preheat oven to 425ºF. Roast jalapenos in oil and put on a foil-lined baking dish in the oven. Slice the bottom off the head of garlic. Drizzle with oil and wrap in foil. Place in oven with jalapenos. Roast for 20 – 25 minutes, turning jalapenos over once during roasting period. Leave garlic in oven for an additional 15 minutes. Remove jalapenos and place in a sealed container until cool enough to handle. Peel and seed jalapenos and place in a medium sized mixing bowl. Remove garlic from oven and squeeze the head, emptying the contents into the bowl with jalapenos. Slice avocado in half, remove seed and set aside. Use a spoon to remove the avocado meat from the peel and add it to the bowl along with the rest of ingredients. Use a fork or pastry cutter to smash ingredients together to desired consistency. Use as a dip for tortilla chips or as a spread on roast beef, chicken or turkey sandwiches.