By Sue Lau | Palatable Pastime
My recipe of the day is for freezer guacamole. This is an easy way to get your guacamole made when you have time and then have it at the ready without it oxidizing and turning brown by the time you put it on the table.
You know I have found tricks to managing to get the avocados to be green on the inside instead of black. Do you know what they are?
When choosing avocados, get the ones that have the stems still in them, and pull it out. If it is light colored beneath it is not rotting but if it is dark, put it down.
After that, you need to let the avocados sit out at room temperature for a day or two until the skin gives ever so slightly under pressure. Then refrigerate. You can hold the fruits at that stage of ripeness for a couple of days.
And this usually works out quite well for me, and I can make exactly what I want right on time.
But occasionally I still wouldn’t get around to it and my avos would go bad and pfft. I hate wasting food.
There is also the thought of wanting to be able to make a whole lot of guacamole when avos are on sale (as they will be this weekend) and somehow manage to have that for later. Well, you can!
If you use this classic recipe (which I love btw) and pack your guacamole into a ziploc bag, sealing out all the air, and pop it in the freezer, you are good to go. Just thaw the bags later for instant and perfectly green (not yucky brown) guacamole. Make it in whatever size bags you prefer.
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- 4 ripe avocados mashed
- 1/2 cup minced cherry tomatoes
- 2 tablespoons minced fresh onion
- 1 tablespoon fresh lime juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Stir up guacamole and place into ziplock bags in desired quantities, squeezing out all the air.
- Freeze until needed and simply thaw and serve.
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