Preheat the oven to 180°C.

Char the jalapenos over a naked flame till blackened and blistered. Cover with a cloth or plastic bag to sweat a little so that removing the skin becomes easier.

Place the garlic in a foil, drizzle with olive oil and roast in the oven for about 15 to 20 minutes till soft.

Remove the jalapeno skins and chop up the rest; I included the seeds too for the extra kick of heat. But you can remove the seeds if you wish.

Squeeze out the garlic into the mortar along with the jalapenos. Add the avocados, lemon juice and salt. Crush lightly using the pestle.

Guacamole is best served slightly chunky than pasty so crush just enough to mix through.

Serve with corn chips.