Guacamole

This guacamole recipe wins avocado haters around the world. Seriously! I know people that refuse to eat avocados or guacamole that will eat this. It is notorious for it's ability to win over the must stubborn of taste buds. Give it a try for yourself and see.
6 Servings Meet The Cook Tricia's Whole30 Journey Print
Guacamole

Ingredients

  • 2 medium peel and pit Avocado
  • ¼ cups juice Lime
  • 1 teaspoon Black Pepper
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Garlic Powder
  • ¼ cups dice Roma Tomato
  • 2 tablespoons dice Onion, Red
  • 2 tablespoons juice Lemon

Freezer Containers

  • 1 Pint Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Peel, pit and mash the avocados in a small bowl.
  2. Squeeze in lime juice, pepper, salt, garlic powder and stir. Gently stir in tomato and onion.
  3. Chill if desired and serve. When chilling or packaging leftovers, sprinkle lemon juice over top of guacamole. Be sure there are no air bubbles and place plastic wrap directly on top of guacamole to keep it from turning brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Peel, pit and mash the avocados in a small bowl.
  2. Squeeze in lime juice, pepper, salt, garlic powder and stir. Gently stir in tomato and onion.
  3. Place in freezer bags as recipe directs. Sprinkle lemon juice over top of guacamole. Remove all the air from the bag and seal tightly to prevent discoloration.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Serve thawed guacamole as soon as possible. DO NOT microwave to thaw.

15 Comments

Join the discussion
  1. Mmmm. We took a short cooking class poolside on our honeymoon in Mexico, and this is pretty much how we made guacamole there! I LOVE it with tomato in it. I could eat it all right now. Yum yum yum!

  2. That is just how I make my guac (minus the lime). I ate guacamole a little before I got pregnant, but could have eaten it every day when I was pregnant. I will still eat it occasionally, but am taking a break from it!

  3. I make mine the same but I add cilantro and I use minced garlic rather than the powder. I don’t always use the lime because my husband prefers it without.

  4. As a native Texan — it’s a staple in our household anytime we have a Tex-Mex dish. I will say, however, that you CAN freeze it. What I do is find a freezeable, plastic container that is ALMOST the perfect size to hold it (just a teenie tiny bit bigger) and then take some plastic wrap and make sure that it covers every square inch of exposed guacamole (to make a seal)…and then just shove the extra plastic wrap down on top and put the lid on and freeze! It’s never failed me once and when avocados are in season I ALWAYS make a TON! :)OR you can always make it and put it in one of those vacuum seal bags those work great too but I know everyone doesn’t have one of those (like I do) 🙂

  5. This is almost my recipe to the “T.” Only thing missing is the heat–I add some finely chopped jalapeno (about 1 for 4 avocados). Oh, someone beat me to it… yes, to keep the guacamole green longer, keep one pit in the bowl with the guac! (And, contrary to what one other commenter said, don’t EVER add cilantro! BLECH!)

  6. I’d suggest adding the tomato after thawing because tomatoes don’t freeze well, maybe the onion too if you want the crunch. With the amount of lime juice it shouldn’t discolor much and can definitely be frozen.If you don’t use lime/lemon juice I’ve also it suggested to use Fruit Fresh or another brand of ascorbic/citric acid (Vitamin C).I make mine with some chili powder too. Good guac is all about letting the avocado shine through. My local stores only have rock hard avocados and they are a pain to mash, it’s never quite the right texture unless they are ripe.

  7. Growing up in Cali where we had a ton of avocado orchards nearby, so we ate alot of avocado’s. I too add the fresh garlic and love some chopped green onion and cilantro. A word about cilantro: I have noticed it is one of those things you either vehemently hate or absolutely love. My entire family loves it except for 1 of my sons (1 out of 4 kids is not too bad), so I always set aside a bit for him pre-cilantro. I never make mine the same twice, but its always a hit. A special breakfast treat we enjoyed as kids was “avocado toast”. Mash an avocado and mix in a little mayo then spread on toast and sprinkle with some s&p. Amazingly kids seem to really like it.

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