Best guacamole in the world.

This is my prized guac... it changes every time I make it, so the specific measurements are just a guess--the best things to do is to start on the smaller side and increase as you taste. But, remember to taste everything again after it sits for a little while because you'll probably need to add more lime or adjust for adding too much (add some more honey and salt).

3-4 large super ripe avocados, peeled and mushed
1 smallish head of garlic--roasted
1 jalapeno--charred (keep skins on)
1-2 roma tomatoes, chopped
1/4 large red onion, chopped
1 large lime, to taste (about 2 Tbs or so? start with a smaller amount and add more as you like)
1/4 of a bundle (10 stalks or so)of fresh cilantro, finely chopped
1 tsp honey
1 tsp ground black pepper
1-2 tsp cumin
1-2 tsp garlic powder (if the roasted garlic flavor is not strong enough for you)(sub salt if you have it, but decrease the sea salt)
2 tsp sea/kosher salt, to taste
2 tsp red pepper flakes (more or less depending on how spicy you like it)
2 Tbs. plain greek yogurt (or sour cream), to desired consistency

roast the garlic (it takes about 45 minutes)--cut the top of the head off to expose the fresh garlic, put some olive oil on it, wrap in foil, and roast at 250 F

char the jalapeno on a flame (use flame of the burner on a gas stove) and *leave the charred bits on it!*

Mix everything together. (I like to use a food processor for everything but the avocados and yogurt, but only to roughly chop/mix things together) add a touch of lime juice on the top of the guac and let sit in the fridge for a few hours. Enjoy!