I bought a 4 pack thinking we were going to use them over the weekend. It turns out we didn’t, and additionally they all ripened at the same time, despite my trying to choose fruits that seemed at different stages.
The internet is divided on this, with some people saying that you can eat it after freezing, but it doesn’t taste good; and others saying that you can freeze it, but with caveats, the main one being that if you make guacamole and load it up with stuff, it thaws poorly. And everyone who says you can freeze it says to make guac.
With that in mind, I’m giving this a go. I’ve made 4 individual bags of guacamole. I kept it simple: avocado, salt, garlic powder, and lime juice. (I’ve found it’s better to use garlic powder rather than fresh garlic in guac; it’s easier to regulate quantity and it tastes good.) I mashed everything up and spooned it into sandwich bags. I squeezed all the air out of the baggies, and rolled them up like little lids of guacamole. Then I vacuum sealed them for the freezer:
Thats it. I kept one out, the most ripe one, to make a guacamole omelet tomorrow. (If you’ve never had a guacamole omelet you don’t know what you’re missing.) As far as making a more complex guacamole, I can always add peppers, onions, tomatoes, etc after thawing, or I can take the short cut of mixing in some jarred salsa, either one.
I guess I’ll let youse all know what happens, huh?
Edit: Oh, guacamole omelet. Well, you shouldn’t heat the guacamole. What you do then is make a cheese omelet, and spoon the guacamole over top. It’s freakin’ awesome. You can add salsa, or hot sauce, or both.
The internet is divided on this, with some people saying that you can eat it after freezing, but it doesn’t taste good; and others saying that you can freeze it, but with caveats, the main one being that if you make guacamole and load it up with stuff, it thaws poorly. And everyone who says you can freeze it says to make guac.
With that in mind, I’m giving this a go. I’ve made 4 individual bags of guacamole. I kept it simple: avocado, salt, garlic powder, and lime juice. (I’ve found it’s better to use garlic powder rather than fresh garlic in guac; it’s easier to regulate quantity and it tastes good.) I mashed everything up and spooned it into sandwich bags. I squeezed all the air out of the baggies, and rolled them up like little lids of guacamole. Then I vacuum sealed them for the freezer:
Thats it. I kept one out, the most ripe one, to make a guacamole omelet tomorrow. (If you’ve never had a guacamole omelet you don’t know what you’re missing.) As far as making a more complex guacamole, I can always add peppers, onions, tomatoes, etc after thawing, or I can take the short cut of mixing in some jarred salsa, either one.
I guess I’ll let youse all know what happens, huh?
Edit: Oh, guacamole omelet. Well, you shouldn’t heat the guacamole. What you do then is make a cheese omelet, and spoon the guacamole over top. It’s freakin’ awesome. You can add salsa, or hot sauce, or both.
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