Slice avocado in half and remove the pit. While still in the skin, use a small knife and cut crisscross lines into each half. Using a large metal spoon, scoop out the halves. You should scoop out already diced avocado.
Heat lime in microwave for 30 seconds. Heating will yield more juice. Juice both sides.
Combine mashed garlic with avocado, lime, sour cream and cilantro.
Fold in minced roasted red pepper. Season with fine sea salt and pepper, if desired.
Refrigerate until ready to serve.
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To roast garlic:Preheat oven to 400 degrees. Cut off the top of the head of garlic. Place it in aluminum foil. If you have trouble with it standing up or all of the pieces staying together you can prop it up in one muffin slot of a muffin tin. Pour 1 tablespoon of extra virgin olive oil over the top of the head of garlic. Fold over aluminum foil into a tight little ball. Bake in the center of the oven for 30-35 minutes or until cloves are browned, sticky and soft. Remove each clove from the skin to a medium size bowl. Mash cloves well with fork.To roast red pepper:Preheat oven broiler. Cut red bell pepper in half. Remove and discard the seeds, membranes and stem. Place a sheet of aluminum foil on a baking sheet. Spray with cooking spray. Place bell pepper halves, skin up, on the aluminum foil and smash down using the palm of your hand. Halves will be flat and spilt in places. Spray skin well with cooking spray. Place flattened bell peppers in the top half of the oven under the broiler. Watch very closely. You want the peppers skin to be blackened. When almost fully charred, remove from the oven.Immediately place the red pepper halves an airtight plastic bag. The bag will steam up, assisting the skin to separate from the pepper. Allow to sit in the bag for 10 minutes. Remove from the bag and peel off skin.