It is incredibly easy to make this simple guacamole and it freezes beautifully! But why would I freeze guacamole, you ask? I think somewhere there is an unwritten rule that it is a required accompaniment to a lot of Mexican foods served here in the US. Well maybe just in restaurants, blogger’s recipes and cookbooks. Invariably though, when I go to make a Mexican dish, I don’t have any avocados in the bowl on the counter to make a fresh batch. We are too far out from a store that would sell them, so when I find avocados on sale, I’ll buy a bunch and make a big bowl of guacamole. Some will be used for dinner or a snack with chips that day, and the rest I will freeze.
Honestly, I would rather have fresh guacamole, because I like it chunky. But lacking fresh avocados, my frozen guacamole is a fine substitute. It loses some of it’s chunkiness when you prepare the bags for freezing, but thaws to an acceptable smooth and creamy version.
How to Choose a Good Avocado
When you first pick up an avocado, carefully squeeze in the palm of your hand. Just like in Goldilocks and the three bears….not to hard and not too soft.
Try to remove the stem end carefully with your fingers. If it doesn’t give easily, it needs a couple of more days to ripen. If it’s green where it was attached to the avocado, it’s perfectly ripe to use. If it’s a brown spot, it’s over ripe and needs to be used quickly. It’s not really suitable for freezer guacamole, though.
I found a great deal on avocados for 49¢ each. They are usually $1.49 each in our area, so I grabbed 8 and used 6 avocados when I doubled this recipe.
Like most of the recipes that I share, this is just a basic recipe that you can make your own and add your own twist. I think the can of tomatoes in the picture shows diced tomatoes with peppers and onions, which I use sometimes if I don’t have fresh tomatoes or a can of plain diced tomatoes. I have used lemon juice when I’d forget to pick up fresh limes. If you don’t like cumin, substitute garlic powder or onion powder. Add more hot sauce, if you like it hotter. See how easy it is to change it up?
- 3 ripe avocados, diced (easy directions shown in this post)
- 1/4 cup onion, chopped
- 1/2 teaspoon ground cumin
- 5 drops hot sauce
- Juice from 1 lime (lemon can be substituted)
- 1 large tomato, chopped (or 1 can drained diced tomatoes)
- Optional: I add chopped fresh cilantro when I serve the guacamole.
- Stir the diced avocados and onions together in a bowl, and mash with a fork or potato masher. (I try to keep it a little chunky)
- Stir in the cumin, hot sauce and lime juice.
- Gently stir in diced tomatoes to evenly mix.
- Chill until ready to serve.
Serve with chips, or as a topping to your favorite dish.
How To Freeze Guacamole
Use a one cup measuring cup and line it with a cheap sandwich bag, folding the top over the outside. Spoon the guacamole in to the bag. Carefully flatten the bags without smooshing the chunks, removing as much air as possible.
Lay the filled sandwich bags flat on a baking sheet, and then place in the freezer till solid. Once frozen, place several packages in a freezer bag and return to the freezer.
To thaw, remove one small package from the freezer bag and let it thaw at room temperature for 15 to 20 minutes.
I have a Foodsaver, but foods I know will be used within a short period of time, I use freezer bags, and save the Foodsaver bags for long term storage for meat. I use the cheap sandwich bags, because well…I’m cheap when it comes to freezer bags. In this case, the smaller portion sizes will be inside a thicker freezer bag.
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