|Making Avocado Cubes|
Lately they've been on sale just about everywhere; my pal Amy and I loaded up at Whole Foods last week when the Hass avocados were a buck each. So many we didn't know what to do after we'd eaten our fill. Except to freeze the remains for when the weather is cold and blustery.
There's no real recipe. Just puree ripe avocados in a food processor, or a blender, adding 1 tablespoon of fresh lemon or lime juice per avocado. I like to pack the puree into ice cube trays and freeze it that way so I can take out just what I need for a dressing or dip. I just freeze the avocado puree in the trays and then pop the cubes out into zip top bags for storage. You may have to run the bottom of the ice cube tray under the warm water tap to help loosen the avocado cubes. If you don't want to use ice cube trays, use any freezer-safe small containers so you can defrost just what you need.
While the thawed puree may be too thin if you like really chunky guacamole, you can always wing it a bit my mixing in extra chopped tomatoes, or even mix it into mushed up peas or edamame for a sort of faux guac, along with tomato, onion and chile to make it chunkier.
You could also add a frozen cube or two to a really good spicy Bloody Mary (or Bloody Maria made with tequila). It'll make pretty, yummy green swirls as it melts into the drink.
This way, when avocados are out of season, and $3 each, you can just smile, and dip your chips.
|Bagging avocado cubes.|