• Cut the avocados in half, remove the pits, and scoop into a bowl.
• Mash with a fork until your desired consistency. I like mine a little chunky.
• Add the red onion, cilantro, jalapeño, lime juice, salt, and garlic powder. Stir until combined.
• Taste and adjust salt or lime juice if needed.
• Serve immediately or store in an airtight container in the fridge.

To Freeze:

• Scoop the guacamole into silicone molds or silicone rounds.
• If freezing, lightly drizzle a small amount of extra fresh lime juice over the top of each mold to help prevent browning. I also recommend adding a little extra lime juice to the guacamole mixture itself only if you plan to freeze it.
• Freeze overnight until solid.
• Pop the frozen guacamole rounds out and transfer to a glass airtight container or freezer-safe bag.
• When ready to eat, thaw in the fridge or on the counter for 20–30 minutes.

Tips:

• Only add extra lime juice if you’re freezing the guacamole. For fresh eating, the regular amount is perfect.
• Keep it chunky for the best texture after thawing.
• Want it spicy? Leave some jalapeño seeds in.
• This is perfect for taco night, burgers, wraps, grain bowls, snack plates, quesadillas, and camping trips.

Storage:

• Fridge: Best eaten within 1–2 days.
• Freezer: Freeze for up to 2 months for best freshness.