Introduction: Honey-Mustard Guacamole | Josh Pan
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Avocados are strange things. They're never quite ready to eat, so you let them sit, and sit some more, and some more. And before you know it, they're suddenly all squishy and almost too brown to eat. So what do you do? Toss 'em? Waste all those precious-as-gold green fruits? No! Simply turn them into a fresh bowl of delicious, homemade guac! This recipe is quick, simple, and the perfect solution for your aged avocado conundrum.
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Step 1: Collect Your Ingredients
For this recipe, you will need...
- 3 small/medium (or 2 large) Avocados
- 1 Tomato
- 1-2 tbsp Mustard (of choice)
- 1-2 tbsp Honey
- About 1 tbsp Seasoning (of choice)
- Few Mint Leaves
- Couple sprigs of Cilantro
- 1 tsp Extra Virgin Olive Oil
- 1 tsp Sesame Oil
Of course you can use any mix of herbs, spices, and seasonings you so desire, but my recommended mix is...
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Ground Ginger
- 1/4 tsp Dried Thyme
- 1/4 tsp Dried Oregano
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Black Pepper
Step 2: Prepare the Avocados
Slice your avocados down the center lengthwise, and use your knife to gently ply the two halves apart. Use a spoon to scoop the meat of your avocado out (align the spoon between the meat and the peel, and allow the curve of the spoon to scrape right along the bottom of the peel). You can use the knife to ply the pit out of the meat. Once all your avocados are removed from pit and skin, use a fork to roughly mash them up. You don't need to get your guacamole super consistent. Small chunks provide favorably to the texture of the final product.
Step 3: Season Your Guac
Simply pour in your seasoning mix, your honey, and your mustard, and stir until well combined. Be sure to taste your guac at this stage. Does it taste too salty? Does it need more seasoning? If your guac is too bitter, add a little extra honey. If it is too sweet, add a little extra mustard. The honey and mustard work well to create a balanced taste.
Step 4: Add the Fresh Veggies
Cut your tomato into fourths lengthwise. Be sure to chop off the stem. Now, using your knife, cut right down the center of each slice between the outer meat of the tomato and the fluid/seed portion (should be like filleting a fish). Essentially, we are gutting the inside of the tomato and removing all fluids and seeds. We don't want the fluids because they make our guac too runny and facilitate spoilage. Now, just chop your tomato pieces into little bits.
Set your tomato aside and get your cilantro. Cut off the stems of the cilantro, and chop. Now, get your mint and cut it into a fine julienne. Simultaneously mix in all three fresh ingredients.
If so desired, you can also add other fresh fruits and veggies like onions, green onions, or jalapenos (or, if you're feeling adventurous, you can even try strawberries, mangoes, or other sweet ingredients).
Step 5: Finish Off With the Oil
Finally, just add in your drizzle of olive oil and sesame oil, and mix until smooth.
Step 6: Enjoy!
Serve your homemade guac with chips or crackers of choice ASAP to prevent further browning. If you must keep for later, store your guac inside a closed container WITH THE PITS. And now, all that's left is to enjoy your delicious, homemade guac.
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