It's December and you have a hankerin' for Huevo Rancheros or someone decided that the family holiday dinner should be a Mexican theme. What to do?
Well, you can either brave the elements and head for a grocery store hoping to find decent avocados or you can go to your freezer. That's right — your freezer. Most people don't think to freeze avocados, but it can be a real time saver.
Avocado freezes best pureed. Peel and pit, then puree in a blender or food processor until smooth. Do not over blend, or process, if you don't care for a strong avocado flavor. The avocado should be just barely ripe and not overripe. Add fresh lemon or lime juice to enhance the flavor of the recipe and more importantly to allow the citric acid to keep it from browning (1 TBS/2 avocados).
It's helpful to know how much various recipes will call for and freeze the puree in those amounts. If using freezer bags, fill and press out all the excess air. Lay flat to freeze. This will allow both a more even and shorter freeze and thaw time. If using a freezer container, press plastic wrap to the surface of the avocado to protect it from freezer burn before placing the lid on the container. Pureed avocado normally lasts in the freezer for up to five months.
When thawing frozen avocado, don't let it warm up completely or it may lose its fresh taste. Stir the remaining ice crystals into the puree to finish the thaw. If you can plan far enough ahead, thawing in the refrigerator overnight is best.