This recipe for guacamole is so simple, you can mix it up in just a few minutes. It makes a healthy and delicious snack or spread.
You probably know this but, to make guacamole, you need ripe avocados. The thing is, avocados don’t ripen as they grow on the tree. They ripen to a soft creamy texture after they have been harvested. If you purchase avocados that are not quite ripe yet, this is what you can do to ripen them.
How to ripen avocados
If your avocado isn’t quite ripe enough to use, you can place it in a brown paper bag with an apple or banana for a few days to speed the process along. Keep a close on them though, don’t miss the critical moment of perfect avocadoes!!! Check them twice a day.
If you have the opposite problem and the avocado is ripe but you aren’t ready to make your easy guacamole just yet, you can put it in the refrigerator. This greatly slows the ripening process. The avocado will keep in the refrigerator for up to one week.
You can also freeze avocados. Peel them and keep them as halves or mash them into a puree. You can add a little lemon or lime juice to keep them from turning brown. You can have avocados ready at any time of the year for easy guacamole.
Can you make easy guacamole with canned tomatoes?
Yes, you can use canned tomatoes to make this easy guacamole recipe. However, be sure to strain the juice from them. Doing this will prevent your guacamole from being watery.
If you like a little more kick to your guac, you can use fire-roasted tomatoes or canned tomatoes with chilis.
Can you freeze guacamole?
The primary ingredient in guac is avocado, which freezes very well.
My recipe includes lime juice. As a result, you don’t have to worry about the guacamole turning a questionable brown color, even if you freeze it.
I would, however, leave out the tomatoes if you are making a batch to freeze. Tomatoes have a very high water content so when frozen and thawed, they will make your guacamole thin and runny. Just add them in after you thaw it.
Put the guacamole in a silicone freezer bag and seal it almost completely, leaving a little space to squeeze the air out of the bag. Press it flat for easier storage. If you store it this way, it should last in the freezer for up to three months.
To thaw guacamole, leave it in the refrigerator overnight. If you need it sooner, place the sealed bag in a bowl of lukewarm water. To speed things up, replace the water after it gets cold. You may need to do this a couple of times before the guacamole thaws out.
Uses For Guacamole
This recipe is so quick and easy to make, you can make a batch whenever you need it. This easy guacamole will keep in the refrigerator for up to three days.
Aside from using it as a dip or topping on a taco salad, try using guacamole in creative ways, too. Here are a few ideas:
- On toast
- Condiment for sandwiches or wraps (it would be delicious on these grilled chicken burgers!)
- Filling for deviled eggs
- Topping for fish tacos
- On baked potatoes or sweet potatoes
- 2 ripe avocados
- 1 roma or vine tomato
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- sea salt
- 2-3 limes
- 1-2 jalapeño or serrano chilis optional
- Peel and pit avocados and finely chop onion and add to a bowl. Use a fork to mush up all the avocado.
- Wash and cut the tomato in half and remove all the seeds and liquid, then dice the flesh only and add to the bowl.
- Wash and spin dry fresh cilantro and finely chop until you have about 1/4 cup chopped cilantro and add to the bowl.
- Season with sea salt and lime juice, stir everything well together and serve!
- For spicy guacamole add finely chopped chili, too!
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