You will never get the fresh taste of real guacamole from any packet or premade tub like you do from homemade! I make it in very large batches, as you can see, and then I freeze it in ziploc freezer bags, quart sized. Make sure you remove all of the air before sealing the bags. This will help keep the guacamole nice a bright green. I lay the bags down flat and stack them. When the guacamole is frozen the bags can then be stored upright or left flat. To that I take them out of the freezer and place them in the refrigerator for a few hours. If I am using it on tacos or fajiatas instead of as a dip, I will just cut a bottom corner of the bag off and then I can pipe it onto the individual dishes as needed. I have even fried and baked my own chips from fresh, thin corn tortillas to eat with my fresh, homemade guacamole.
Guacamole, single recipe (I quadruple this recipe for freezing)
2 large, ripe avocados - (ripe means firm, but yielding to pressure, NOT squishy and soft.)
1/2 small Roma tomato, seeded and finely minced
1 tsp. garlic, finely minced
2 Tbsp. white onion, finely minced
1 tsp. jalepeno pepper, finely minced
2 tsp. cilantro, finely minced
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
juice of 1/2 lime
Mash the avocado well. Add the rest of the ingredients and stir together until well combined. Freeze or serve immediately to keep color vibrant.
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