Stoked at Home

1 Cut the avocados in half, remove the pits, and scoop into a bowl.
2 Mash with a fork until your desired consistency. I like mine a little chunky.
3 Add the red onion, cilantro, jalapeño, lime juice, salt, and garlic powder. Stir until combined.
4 Taste and adjust salt or lime juice if needed.
5 Serve immediately or store in an airtight container in the fridge.
To Freeze:
7 Scoop the guacamole into silicone molds or silicone rounds.
8 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.
9 Freeze overnight until solid.
10 Pop the frozen guacamole rounds out and transfer to a glass airtight container or freezer-safe bag.
11 When ready to eat, thaw in the fridge or on the counter for 20–30 minutes.
Tips:
13 Only add extra lime juice if you’re freezing the guacamole. For fresh eating, the regular amount is perfect.
14 Keep it chunky for the best texture after thawing.
15 Want it spicy? Leave some jalapeño seeds in.
16 This is perfect for taco night, burgers, wraps, grain bowls, snack plates, quesadillas, and camping trips.
Storage:
18 Fridge: Best eaten within 1–2 days.
19 Freezer: Freeze for up to 2 months for best freshness.