Can you freeze guacamole?

Answer 1

Yes you can but 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.

Answer 2

It won't taste as good if you do.
The ice crystals will destroy the texture and flavor of the guacamole, and I'm sure that it will still in some way oxidize.

Guacamole is best prepared and consumed the day off, and you can preserve it from oxidizing by mixing it with lemon or lime juice.

Answer 3

The most natural and healthy diet for humans is an omnivorous diet, and not a plant based diet, or a meat-based diet per se. The Paleo Diet can be very widely varied and omnivorous for the most part, but the most important thing is that it’s unprocessed, and avoids the worst foods that agriculture brought mankind… refined inflammatory vegetable oils, refined grains (some are worse than others), and sugar! Learn here https://tr.im/ZH02R

As you can see, the benefits of adopting a Paleo way of eating can be incredible! I’ve been eating 95% Paleo for the last 5-6 years and I’ve never felt better. I have dozens of friends that have adopted a more Paleo way of eating too, and have seen all sorts of health problems disappear, including eliminating acne and other skin problems, digestion problems, improving brain clarity, and of course, losing a lot of body fat!

Answer 4

i have found that if you leave out the tomatoes in guacamole until you have defrosted it freezing is fine.place the guacamole in a sealable plastic bag,make sure you fltten all the air out of it and seal it. it work for me.

Answer 5

I wouldn't recommend it. Avocado goes bitter when it gets old and black to so you'd need copious amounts of lemon juice

Answer 6

Yes of course you can. The trouble is getting the guaca mole in to the container ....... the guaca mole is a tricky little fella and they can give a really nasty bite. Suggest you wear gloves. Also you do realise that guaca moles are an endangered species. Back in the old days in Mexico when they first started eating guacas they were plentiful, but due to the large demand in European restaraunts they are sadly in decline. There has been talk of farming guacas, but no one can get the little bleeders to mate in capativity, so the future of the guaca mole is sadly under real threat. I am most intrigued where you got your guaca from .... you do know that you have to have a licence to import them I hope. Black market guacas tend to have been mistreated and this can seriously effect the flavour, so while it may be tempting to buy on the street ..... use caution. I have even heard cases of unscrupulous dealers taking common garden moles, spraying them green and passing them off as guacas, so please do be careful.

Answer 7

like anything - you can freeze it. whether it be an insect, flower or a piece of meat. whether it is edible afterwards is another thing.

Answer 8

yes you can

Answer 9

Yes, you can freeze it.

Here are some recipes to practice freezing.

Classic Guacamole

Serves: 8

Ingredients
4 California avocados, seeded and peeled
2 tbsp lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 to 4 drops hot pepper sauce
Tortilla chips

Preparation
Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredients to blend.
Garnish as desired and serve with tortilla chips.


Guacamole

The following 5 ingredients combine to make the best quacamole you’ll ever taste.
You may need to tweak the amounts to make it perfect to your tatse.

2 ripe Hass avocadoes
2-3 T. red onion, minced
1 handful of fresh cilantro, chopped
Juice of 1-2 limes to taste
salt to taste

Mix everything together by pulsing in a food processor to desired texture.
Use as a dip with tortilla chips, or on vegetarian tacos, burritos, or tostadas.


Guacamole

6 Avacados; soft
1 tb Lime juice
1/3 c Sour cream
1/2 tb Salt
3/4 tsp Garlic; granulated
2 tb Jalapenos; finely diced
2 tb Onions; fine dice
1/4 c Tomatoes; finely diced

1. Cut Avacados in half, remove pit and MASH thoroughly.
2. Mix with all other ingredients thoroughly.


Cajun Guacamole

Serves: 6

Ingredients
2 California avocados, about 1 pound
1 tablespoon fresh lemon juice
1/2 cup finely diced red bell pepper
1/2 cup small cherry tomatoes (cut in halves or quarters, if large)
1/4 cup thinly sliced green onion
3 cloves garlic, finely chopped
1/2 teaspoon chopped, fresh thyme leaves or 1/4 rounded teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Preparation
Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice.
Fold in remaining ingredients.
Guacamole is best made as close to serving as possible.
For short-term storage, seal in an airtight container with a
piece of plastic wrap against the surface of the guacamole


South of the Border Guacamole

Serves: 12

Ingredients
1/2 cup chopped white onion
4 (or to taste) serrano chilies, chopped
1/4 cup chopped cilantro
1 teaspoon salt
4 (2 pounds) California Avocados
2 tablespoons fresh lime juice
3/4 cup diced tomato, seeded and well drained

Preparation
In a food processor, combine onion, chilies, cilantro and salt; reserve.
Coarsely mash (DO NOT PUREE) California avocados.
Fold in reserved onion mixture, then tomato.
Serve with tortilla chips.

Guacamole is best made as close to service as possible.
Store in an airtight container with plastic wrap against the surface of the guacamole.



Doug's Industrial Guacamole #1

What Goes In It:

1 Hass avacado
1 garlic clove: minced
some chopped purple onion: to taste
some chopped cherry tomatoes: to taste
1 t. kosher salt
2 T. of lime juice
2 T. olive oil
cayenne pepper: to taste
chopped cilantro: to taste

What to do:

Halve the avocado, then halve the halves
cross-cut the avocado, so that it is in chunks
flex the skin so that the chunks come loose, or cut them loose
add the lime juice immediately then add the rest of the stuff
chill or leave at room temperature.

Serve on a bed of lettuce. Have a bowl of chips ready.


Guacamole ala Dave

Use only Hass avacados the dark bumpy skinned variety, which are buttery-rich.
If you can't find truly ripe tomatoes, leave them out.

2 large ripe Hass avacados
2 small red-ripe tomatoes, preferably Romas or other Italiam plum variety, chopped
¼ cup chopped cilantro
Juice of 1 lemon
1 Jalapeno, minced
1 garlic clove, minced
½ tsp. salt

In a bowl, mash the avacado roughly, leaving a few toothsome chunks.
Stir in the remaining ingredients.
Serve warm within 30 minutes as a garnish.


Guacamole Sencillo

Serves 8 to 12

2 to 3 garlic cloves, peeled
Hot fresh green chiles to taste (I’d choose 2 serranos), stems removed
3 ripe avocados, preferably the black-skinned Hass
A couple of tablespoons chopped fresh Mexican herbs (such as cilantro, pipisa or pápalo)
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.
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.


Avocado Salsa

Serves: 8

Ingredients
2 ripe medium California avocados, peeled, pitted and diced
1 large ripe tomato, diced
1/4 cup finely chopped red onion
2 cloves garlic, minced
2 Tbs. chopped fresh cilantro
Juice of 1 large lime
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. salt

Preparation
In medium bowl, combine all ingredients.
Toss well and maintain chunky consistency.


Salsa Con Otra Cosas

Serves: 2

Ingredients
6 tomatoes, chopped coarsely
2 jalapeno peppers, chopped finely
1 large onion, chopped
1/2 cup chopped or sliced black olives
1/4 cup vinegar (optional: rice vinegar)
1/4 cup chopped garlic
1 bunch cilantro, chopped
1 tsp. or to taste salt
1/4 cup vegetable oil (or olive oil)
2 ripe California Avocados, chopped

Preparation
Mix all ingredients at least one hour prior to serving.