Holy Guacamole: Freezing Avocado Guacamole
Driving home through some farmy area, there was an enticing sign that said 25 avocados for $5. My husband, giddy with guacamole glee, pulled over and proclaimed our need for 100 avocados.
"Honey, just because it's cheap, doesn't mean you have to buy it", I protested.
However, I was reassured that we could consume avocados in vast quantities, and that they were good for our skin and hair, etc. They have even been shown to prevent oral cancer. I relented, and sat with the piles of ripe green avocados at my feet for the rest of the drive home.
Now on day 3, it's clear we can not consume these avocados before they go bad. Last summer, I learned a neat trick. When the avocado has ripened, put it (whole) in the refridgerator. This will slow the ripening process greatly.
However, I'm looking a whole lotta avocada right now. So, today I'm making mass guacamole, and whatever we don't eat, will be frozen.
You can freeze anything, but the quality later will be a little compromised. No matter though, this is the game plan.
Here is the main tip for freezing guac:
Do not freeze it in a container, ice will form on the top and make it watery when it's thawed. Always freeze it in a bag taking ALL of the air out of the bag as much as you possibly can.
With plan in hand, here's a tasty guacamole recipe for you to try:
Serves 8 to 12
2 to 3 garlic cloves, peeled (more if you are brave)
2 fresh serranos, stems removed
3 -4 big ripe avocados, preferably the black-skinned Hass
A couple of tablespoons chopped fresh Mexican herbs (such as cilantro)
1 small white onion (fresh onion-green tops still on-is best), finely chopped
Salt
2 tablespoons fresh lime juice
A little crumbled Mexican fresh cheese (queso fresco) for garnish
A sliced radish or two for garnish
Finely chop the garlic and green chiles, and scoop them into a bowl.
One at a time, run a knife down through each avocado, starting at the top, until you reach the pit;
2 to 3 garlic cloves, peeled (more if you are brave)
2 fresh serranos, stems removed
3 -4 big ripe avocados, preferably the black-skinned Hass
A couple of tablespoons chopped fresh Mexican herbs (such as cilantro)
1 small white onion (fresh onion-green tops still on-is best), finely chopped
Salt
2 tablespoons fresh lime juice
A little crumbled Mexican fresh cheese (queso fresco) for garnish
A sliced radish or two for garnish
Finely chop the garlic and green chiles, and scoop them into a bowl.
One at a time, run a knife down through each avocado, starting at the top, until you reach the pit;
continue cutting around the pit until you reach the point you started.
Twist the two halves of the avocado apart. Remove the pit and discard.
Scoop the flesh into the bowl with the chiles.
Twist the two halves of the avocado apart. Remove the pit and discard.
Scoop the flesh into the bowl with the chiles.
Mash coarsely with the back of a spoon or an old-fashioned potato masher.
Add the herbs and onion, stir to combine, then taste.
Season with salt (usually about a teaspoon) and lime juice.
Scoop into a serving dish and garnish with cheese and radishes.
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