TIPS & TRICKS

• Use ripe avocados: Set yourself up for success by starting with the best avocados with just the right amount of ripeness – I can’t stress this enough!  As previously discussed, (see section in post), you want ripe avocados that yield slightly when gently squeezed and avoid avocados that are hard or overly soft.  If your avocados aren’t ripe enough, you will have hard, bitter guacamole.  If the avocados are too ripe, they will be mushy or brown and unusable.
• Use room temperature avocados: Your avocados will likely be at room temperature unless they have been refrigerated to prevent over-ripening.  If your avocados have been refrigerated, leave them on the counter for at least an hour to bring to room temperature.  Temperature is important because cold avocados are harder to mash (just think mixing cold butter) and won’t become nearly as creamy.  
• Use fresh ingredients: In additional to using the best avocados, use the best ingredients, which means fresh ingredients – no bottled lime juice. Use fresh lime juice, fresh garlic and fresh onions.  Garlic isn’t always added to authentic Mexican guacamole recipes, but I think it adds another dimension of superb flavor.
• Remove harsh onion bite: Red onions add fabulous flavor but we don’t want knock-your-socks-off onion flavor. To mellow the overpowering bite of the onions, add the diced onions to a bowl of cold ice water for 10 minutes while you chop the rest of your ingredients.  After 10 minutes, rinse, drain and pat dry with paper towel.  If you want to skip this step or prefer a milder onion flavor, use chopped green onions instead.
• Don’t over-mash: The best guacamole recipe is chunky guacamole or slightly chunky guacamole, you don’t want smooth, pureed guacamole.   To avoid over-mashing your avocados, DON’T chop them first, simply scoop the flesh directly out of the peel into the bowl.  Use an avocado masher, potato masher, pastry cutter or larger serving fork to mash the avocados.  Avoid mashing with regular dining forks as the tongs are spaced too closely together and will mash the avocados into thin pieces.
• Finley chop add-ins: As opposed to the avocados that should be left somewhat chunky, the onion, cilantro and jalapeño should be finely diced so they're evenly distributed, not overpowering or chunky.
• Add enough lime and salt: These two elements are the key to perfect homemade guacamole.  Most guacamole recipes taste bland simply because they are lacking one or the other. I find, 1 tablespoon lime juice to every lime is the perfect ratio.  If your avocados are on the small side you may need a little less.  If you taste your guacamole, and it’s bland, it is easy to remedy!  Add salt or lime juice to taste and keep adding until it tastes just right. Also, try kicking up the heat if that’s your thing with additional jalapeno, or cayenne pepper or chipotle chile powder.
• Serve at Room temperature: Guacamole tastes best serve at room temperature and not chilled.  When it’s room temperature, you taste the guacamole and not the chill.

PREP AHEAD

HOW TO FREEZE GUACAMOLE

• Prepare the guacamole recipe according to directions except OMIT the tomatoes.
• Transfer guac to a gallon size freezer safe bag and spread into a flat, even layer.
• Press out as much air as possible before sealing (remember air is what makes guacamole turn brown).
• Label and freeze flat for up to three months.
• Pro Tip: You can also portion guacamole into smaller portions, such as sandwich-size freezer bags or even in ice trays for freezing smaller servings.

How To defrost:

• 1.  Overnight defrost:  Place it in the fridge overnight so it can gently defrost.   
• 2.  Quick defrost:  Place the bag in a bowl of cold water in the sink, taking care the bag is submerged.   Replace the water every 20-30 minutes or so as it becomes lukewarm until guacamole is thawed out.
• Serve.  After you guacamole is defrosted, transfer it to a serving dish, stir in freshly chopped tomatoes, taste and season with additional lime juice and salt as needed; serve.