A plain guacamole base works best for freezing. It retains a fresh green colour and creamy texture without any defrosted watery onions or tomatoes. But you can also freeze your shop-bought guacamole. Give any defrosted guac a flavour boost with this loaded guacamole recipe.
Servings8
Ingredients
Guacamole base
- 4 medium-sized ripe avocados
- 2 tablespoons lime juice, squeezed from one juicy lime
Flavour-boosting ingredients (for defrosted guacamole)
- 1 ripe Roma tomato
- ¼ cup packed fresh cilantro
- 2 green onions
- 1 chilli, deseeded and deveined
- ½ teaspoon onion powder
- salt, to taste
- ½ teaspoon tajin seasoning
Instructions
Make the guacamole base
- Slice your avocados in half and remove the pit. Discard any brown bits of avocado flesh – hopefully, there are none.
- Scoop the green avocado flesh into a large mixing bowl and mash it with a fork, sturdy wire whisk or potato masher. A smoother texture works best for freezing. Add lime juice and mix well.
Freeze the guacamole base
- Place the mashed avocado in freezer bags – squeezing out as much air as possible. Freeze your mashed avocados for up to three months.
- To defrost, place the mashed avocados in the fridge and leave them to thaw overnight. Or, to speed up defrosting, put the freezer bags in a bowl of cold water for up to 45 minutes. Defrost it thoroughly to preserve a creamy texture.
Prepare the aromatics for your defrosted guacamole
- Dice your tomato and drain the juice (you can leave it in a sieve over the sink for a few minutes). Finely chop your cilantro, green onion and chilli.
- An optional flavour-boosting step is to bash the cilantro, onion and chilli into a rough paste with a mortar and pestle.
- Add the drained tomatoes, chopped (or bashed) cilantro and chilli to the defrosted, mashed avocado with lime. Add half a teaspoon of onion powder.
- For a salt-free guacamole base, I add about one teaspoon of salt. But if your frozen guacamole has salt, it is best to adjust the seasoning to taste.
- Spoon the guac into a bowl, top with the reserved coriander leaves and sprinkle with tajin seasoning. Serve and enjoy your delicious guacamole.
Notes
- The avocado flesh for this recipe weighs roughly 450 grams (1 pound). Scale your flavour-boosting ingredients to fit the weight of the defrosted mashed avocado.
- You can use your favourite chilli. Try a jalapeño for subtle heat or a bird's eye chilli for intense heat.
- If you defrost store-bought guacamole (instead of the guac base in this recipe), adjust the flavour boosters to the ingredients already in your defrosted guacamole.