Best Guacamole Recipe for Freezing

Make the guacamole base

1. Slice your avocados in half and remove the pit. Discard any brown bits of avocado flesh – hopefully, there are none.
2. 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

1. Place the mashed avocado in freezer bags – squeezing out as much air as possible. Freeze your mashed avocados for up to three months.
2. 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

1. 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.
2. An optional flavour-boosting step is to bash the cilantro, onion and chilli into a rough paste with a mortar and pestle.
3. Add the drained tomatoes, chopped (or bashed) cilantro and chilli to the defrosted, mashed avocado with lime. Add half a teaspoon of onion powder.
4. 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.
5. Spoon the guac into a bowl, top with the reserved coriander leaves and sprinkle with tajin seasoning. Serve and enjoy your delicious guacamole.