Can You Freeze Guacamole?
Can you freeze guacamole? That’s a question many fans of this avocado-based sauce might need the answer to. Is there a possibility to make a larger amount of guacamole and freeze it for later? Or, when you have too many ripe avocados and you would like to use some of them in guacamole and put the sauce into the freezer?
Good news is, you can freeze guacamole (you can buy frozen guacamole, so why wouldn’t you be able to freeze it yourself?). If you want to freeze it only because you have too many ripe avocados, I suggest you freeze those avocados instead. If you really need to freeze guacamole (e.g. you’ve already made it and there’s quite a lot of it left), you can do it. Read on to get to know the most important things about freezing guacamole.
As I have mentioned above, you can freeze guacamole. The question that’s more important is: “would it be tasty after thawing?“.
Unfortunately, if you’d spend some time and read some food forums and websites, you’d find out that each person has their own thoughts on this topic. Some people don’t mind frozen and thawed guacamole (in fact, they like it). Others say freezing guacamole is not worth the hassle because it won’t be good after thawing. That’s why freezing avocados instead of guacamole sauce itself is a good idea.
There are, however, some facts about freezing guacamole, that are worth knowing. First thing is, the quality of the guacamole sauce after thawing depends heavily on its ingredients. Some of the recipes call for tomatoes, garlic, or even yogurt. That’s likely why some people are satisfied with frozen and thawed guacamole, while others aren’t. What’s sure is that ingredients such as tomatoes or chopped pepper make the sauce more watery after thawing.
Because of the reasons I outlined above, you won’t know if freezing guacamole works for you until you give it a try. Prepare it using your favorite recipe, freeze it, thaw it and taste it. Then you’ll be certain if freezing this avocado-based sauce works for you.
You don’t have to make a big deal out of it. Next time when preparing this sauce, prepare a little more than you need and freeze the rest for a couple of weeks. That’s the best way to find out if you’re satisfied with frozen and thawed guacamole. If you won’t be happy with the outcome, you can always try changing the recipe. Next time around try removing an ingredient or reducing its amount and see what you get.
This part is pretty easy. Transfer the sauce into a freezer bag, squeeze all air from it and seal the bag tightly. You can add some lime or lemon juice on the top of the sauce right before freezing it to aid with the process.
When choosing the amount of guacamole in a single freezer bag, consider freezing a portion needed for one dish per bag. This way you’ll always be able to thaw only as much sauce as you need at a time. Don’t forget to put the date and other pieces of information you might need in the future on the label. Once done, put the bag (or bags) into the freezer. You can store it there for quite a long time, but it’s not recommended to freeze guacamole for more than 4-6 months. After that time its quality will deteriorate a bit fater and that’s bad news.
As you know by now, you can freeze guacamole sauce, but not everyone will find the outcome tasty. Or even acceptable. Unfortunately, the only way to know is to experiment on your own. Do a couple of test freezingz and you will know if it is for you in no time.