Guacamole Base

 Of course I love guacamole doesn’t everybody?

But when friends drop by, I never feel like standing in the kitchen mashing avocados while everyone else is already sipping drinks. Plus, I don’t want to dirty half the equipment in my cupboard just to get a bowl on the table. And let’s be honest: store-bought guacamole is usually awful, overpriced, and definitely not Mexican-approved… which, in this house, is a non-negotiable.

So one day I thought: why not make the base ahead of time, freeze it, and be done with it? Now, whenever I want guacamole, I just thaw a portion, chop a little tomato, onion, garlic, and cilantro, Jalapeño mix it in..and boom. The perfect dip for totopos (tortilla chips), a topping for tacos, or frankly anything that needs a creamy hit of avocado.

Ever since my first trip to Mexico, I’ve realized how essential it is to add enough salt. It’s the key that pulls all those fresh flavours forward. This recipe does exactly that: it’s true guacamole. No weird fillers, no cream, no stabilizers… just the real thing, simple and honest.

My recommendation? When avocados are cheap, buy a whole bunch and batch-prep this base. Freeze it in one-portion packs so you always have fresh guacamole within arm’s reach. You can vary endlessly: make a mild version for the kids, add habanero for the brave, or go classic with jalapeños. And don’t forget ñ is pronounced “ny”, not just “n”… otherwise you might say something in Spanish we’re not discussing today.

A little preparation now, a lot of deliciousness later….