How do I say this without sounding boastful? Maybe by first admitting that there are many things I completely fail at, but one thing’s for sure, my guac ROCKS! It’s true. I’m continually asked to make it for virtually every festivity we’re invited to and it’s rare that the bowl isn’t nearly licked clean.
Why is it so good? What’s my secret? Well … I’m finally going to spill the beans, and share that there’s three key ingredients (one of which is a tasty little secret I learned) to making the best guac in town!
1) Homemade Pico de Gallo is the ultimate guaranteed way to make some killer guac! It isn’t rocket science to make, but taking a few minutes to make fresh pico de gallo with vine-ripe tomatoes is key to making the fastest, tastiest guac in town!
2) Perfectly Ripe Avocados may seem like a “no, duh!” ingredient to mention. But how many times have you squeezed an avocado in the market and thought it was perfect, only to discover big-ole brown spots once you cut it open. Boo! That’s such a bummer! Good news – there’s actually a very easy way to tell if an avocado is perfectly ripe, here’s how.
3) A Pinch of Oregano. (Shh! It’s our little secret!) I learned this tasty tip the chef at our favorite local Mexican restaurant. It’s amazing how something as simple as the addition of a fragrant herb can create such a stunning undertone of flavor to a recipe – such is the case with oregano. Just a big pinch of oregano (per avocado) rubbed between your fingers to release its oils will add a beautiful savory flavor to your guacamole that will make it a memorable standout!
P.S. I’ve got another delicious “secret” for you …
It’s my favorite method for freezing guac so you always have it on hand for adding a tasty boost of healthy fats and flavor to your favorite whole food dishes!
My Secret for Making Freezer-Friendly Guacamole!
Since we love homemade guacamole, I have two simple ways you can make it even easier to make next time around…
As shown above, one of my favorite time-saving strategies is to simply make a huge batch of guac and freeze it! Just divide the guacamole into freezer-safe containers. Even out the top of the guac with the back of a spoon. Then, top with a good drizzle of fresh lime juice. Cover and place the containers in freezer. When ready to serve, thaw in fridge overnight! Once thawed, stir well to incorporate the lime juice into the guac. Enjoy!
Another favorite method is to simply freeze avocado halves when they’re at the peak of ripeness. Like bananas, a bunch of avocados left together seem to always ripen all at the same time, and then of course, quickly become over-ripe. So to keep them from going to waste, if I’m not able to make a huge batch of guac, I simply halve them and freeze them on a baking sheet. Once they are frozen solid, I can transfer them to a freezer bag or container for use in making guac or other recipes. Just take out however many frozen avocado halves you need and allow to thaw at room temp! Yay!