In a continued effort to save time in the kitchen, I decided to apply my Salad in a Jar method to guacamole…and it worked!
I made a large batch of guacamole and stored it in the freezer. After 5 days, only a small amount of browning occurred, which stirred right into the guacamole without anyone noticing!
So, now my grocery store routine includes making both Salads in a Jar and Guacamole in a Jar as soon as I return from the store. It’s a major time saver for the week!
It’s also a great strategy when avocados are on sale, or if you want to stock up on guacamole before avocados are out of season.
6 large organic avocados
1 Tbsp. fresh organic lime juice
1/4 teaspoon dried oregano
1 teaspoon organic cilantro, finely chopped
1 teaspoon red onion, finely chopped (optional)*
2 cloves fresh organic garlic, minced*
Real Salt to taste (I add roughly 1 teaspoon)
*I love garlic, but my son hates it. He loves red onions in his guacamole, but I do not eat nightshades because they can be inflammatory for people with autoimmune conditions. So, we make the guacamole leaving both of those ingredients out. Then, I divide the guacamole in half and add onion to his and garlic to mine. That way, everyone is happy. If I made the entire batch for myself, I would add 4 cloves of garlic in total because my body loves it!
1. Combine all ingredients in a bowl.
2. Smash with a fork until you reach your desired consistency.
3. Refrigerate until ready to serve.
If storing in the freezer:
* Divide the guacamole into freezer safe 4-ounce jelly jars (regular mouth).
* Using the back of a spoon, push the guacamole down into the jar so there are no pockets of air. If you leave pockets of air, the guacamole will likely brown in those areas.
* Then, even out the top of the guacamole so it’s smooth.
* Either top with 1/2 – 1 teaspoon of fresh lime juice or tightly secure a piece of unbleached parchment paper on the top (gently tap it down with your finger so it’s snug against the guacamole). If topping with lime juice, I omit lime from the recipe.
* When ready to serve, thaw over night in the fridge. Once thawed, stir well and serve.
Side note: My guacamole stays green while my son’s turns slightly brown on top. I believe the garlic is helping to keep mine green.