Ripe avocado's aren't the norm for most of us... We know when we want a big bowl of delicious guacamole we need to plan ahead. Finding ripe = JACKPOT. Typically we bring them home, sit them out to ripe, blink and they're... mushy and brown! Welcome to my life.
So 2 things!
A) Freeze it. In late fall Avocado are plentiful, cheaper, & often ripe. Even in Canada. When I had a my kids living here I'd buy A LOT. Like a bag full. I make up a VAT of Guacamole. I'd freeze it in 1/2 -1 cup portions & then thaw them the day we wanted Mexican (or an hour typically, lol) and it was perfectly delicious.
I served it to guests. Everyone raved. It doesn't brown. Gotta use the Greek Yogurt. Trust me. It's a thing.
2 lg Ripe Avocado
Juice of 1 Lime (use our Citrus Press for best results)
2.5-3 Tbsp Guacamole Mix (if I have small Avocado I'd drop to 1.5 - 2 T)
1/3-1/2c Greek Yogurt
B) Work Around! When you just can't get ripe and don't want to wait a few days, try this as a delicious creamy saucy topping for your taco!
1/2 cup Greek Yogurt or Sour Cream
2 Tsp Guacamole Dip Mix
Lime Juice - to taste (I used 1/2 a lime in my DIY Greek Yogurt as that is less tart)
Enough water or milk to get a nice thick pouring consistency. Glooping is never appealing!
Happy Growing, Cooking & Eating!
💜 Dana K
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