Chipotle Guacamole {Copycat Recipe}

Chipotle Guacamole {Copycat Recipe} | Culinary Hill

Update: In a previous version of this post I incorrectly identified the peppers in Chipotle’s guacamole as serrano peppers. Their ingredient list very clearly indicates that they use jalapeño. I apologize for my error!

Nothing makes me happier than watching a cheerful, smiling Chipotle employee drop a HUGE scoop of guacamole on top of my order.  It makes my day.  My favorite food at Chipotle is, without question, their guacamole.  Why is it so good?  What makes theirs so much better than everyone else’s on the planet?  I’ve uncovered the secrets in my Chipotle Guacamole copycat recipe.

You may already know this from studying a cup of their guacamole, but the onions must be red.  Red onions have a sweetness and are less harsh than white or yellow onions, ideal since you are eating them raw.  Next comes cilantro, finely chopped, and a combination of lemon and lime juices.  Didn’t see that coming, did you?

Jalapeño peppers, seeded and finely chopped, are the next ingredient. Although they chop everything by hand at the restaurant, I found it easiest to process a mixture of red onion, cilantro, and serrano peppers in my food processor.  I just pulsed it long enough to finely chop the ingredients.  This is what I added to my mashed avocados and it worked perfectly, spreading the delicious flavors throughout.

Chipotle Guacamole {Copycat Recipe} | Culinary Hill

Absent from Chipotle Guacamole are garlic and tomatoes.  Don’t even think about it!  But don’t forget some salt because salt makes everything better.

Complete your Chipotle Copycat meal with my Chipotle Chicken, Cilantro-Lime Rice, Grilled Peppers and Onions, and Cuban-Style Black Beans.  And of course, dip into your guacamole with my Baked Lime Tortilla Chips.

What do you think?  Is this guacamole as good as the good stuff?

Chipotle Guacamole {Copycat Recipe} | Culinary Hill

Chipotle Guacamole {Copycat Recipe}
 
Author:
Serves: 4
Ingredients
  • 3 large Haas avocados, halved and pitted
  • 1 T. lemon juice
  • 1 T. lime juice
  • 1 c. cilantro leaves
  • ½ c. red onion, coarsely chopped
  • 4 jalapeño peppers, halved, seeded, and coarsely chopped
  • ¾ tsp. salt
Instructions
  1. Mash the avocados in a medium bowl. Add lemon and lime juices, mashing until evenly distributed.
  2. Meanwhile, process cilantro leaves, red onion, and Serrano peppers in a food processor until finely chopped.
  3. Stir onion mixture into mashed avocados. Add ¾ tsp. salt or more to taste.
  4. To refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air.

  • http://www.seaweedandsassafras.com Abby

    Serrano peppers, who knew!! I could eat guacamole every day for the rest of my life, this looks so good.

  • http://twitter.com/alyssarimmer Alyssa (@alyssarimmer)

    You’ve nailed it Meggan! That is by far my favorite part of my meals at Chipotle. Plus with their lime chips?? Mmmhmm!!

    • http://www.culinaryhill.com Meggan

      Alyssa you are soooo right about their lime chips!!! I actually have a recipe for those too, although that’s the one thing that I haven’t quite nailed in duplicate form yet. I am “fairly” certain they deep-fry their chips… they must, right?! How else can something be so good! And they are also extremely thin. Even using “extra thin” corn tortillas it’s still not thin enough. So, the quest continues. But yes, to your original point, their guac is the best. And I really think this version is, too!!!! thank you so much for visiting my blog! :)

      • Chris Loos

        They do certainly deep fry their chips, I am in Chipotle restaurants in the mornings cleaning their windows and see all kinds of good things going on. They have a person just doing chips in the morning.

        • http://www.culinaryhill.com Meggan

          Well that is one mystery solved. I wonder if regular corn tortillas taste that good once they are deep-fried or whether they have some sort of special tortilla. I would love to intern in their chip-frying department, ha ha ha! So delicious. Thank you for your comments Chris, I appreciate you stopping by!

  • http://food-network.blogspot.com/2013/12/pad-thai.html Yead

    Great idea. I love this.

    • http://www.culinaryhill.com Meggan

      Thank you Yead! I hope you enjoy it. The serrano peppers and the blend of citrus juices make all the difference. Take care and thank you for stopping by!

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  • https://www.facebook.com/shannon.zynnmclauchlan Shannon Zynn McLauchlan

    I’ve been trying to find the RIGHT recipe for guacamole, but alas haven’t found one… till now? I’m dying to try this but I have a question. You call for 4 peppers. How hot is this?! I like a little bite but not “my lips are on fiiiiire.” ;-)
    Many thanks!

    • http://www.culinaryhill.com Meggan

      Hi Shannon! I am on the same page as you with regard to spiciness. Here is what I can tell you. First of all, making sure you remove ALL the seeds and membranes from the peppers. That is crucial. And please use gloves. Second, the heat goes down as the guacamole sits. Strange but true. If you eat it IMMEDIATELY when it is done, it will be hotter than if you eat it 30 minutes or an hour later. Speaking of which, as long as you keep plastic wrap directly ON the surface of the guacamole in the fridge, it will last a long time. Days, actually. I made so much guacamole while working on this recipe, and it literally kept in the fridge for 3-4 days. It was perfect until the end. So to answer your question, the guacamole definitely had some heat immediately when I was done stirring it. But an hour or so later (which is nice so the flavors can blend) it wasn’t nearly as hot. Significantly less hot. Since I don’t cover this in my blog post specifically, I should change my recipe to say “2 – 4 peppers” and people can add more as they see fit. So maybe start with 2? The good thing is, serrano peppers are usually pretty cheap. they are typically sold by the pound and super tiny. I think I bought 7 or 8 for about twenty-three cents. I hope this is helpful. Spiciness is always subjective, but I’m a wuss when it comes to spiciness. I will also say as I put in for peppers I was thinking I’d regret it, but it turned out to be great. So. Good luck!! and I’ll update the recipe. Thanks for your input.

    • http://www.culinaryhill.com Meggan

      Oh one more thing! Sorry, longest reply EVER. I used fairly small peppers, maybe 3″ in length. So if you have larger ones, you would definitely use fewer. Also, I should mention that serranos are “considered” hotter than jalapenos, but I really didn’t think so. Could have just been my batch. But yeah. A lot of factors here! Good luck.

      • Shannon McLauchlan

        Thank you so much for your reply, Meggan. This info helps tremendously.

  • Simone

    Awesome recipe! I love guacamole :)
    Here is another simple guacamole recipe you might like to try.
    Thanks for sharing.
    Simone

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  • De Smith

    Chipotle uses jalapeños and no lemon – just lime: http://www.chipotle.com/en-us/menu/fresh_cooking/fresh_cooking.aspx

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      I have seen this link too, and I was so confused because I watched a video where Chipotle made the guacamole on camera (with a site called YumSugar) and provided the recipe and it had serrano peppers and lemon juice along with limes… then again seeing it again today, employees have commented on the video and said it is incorrect. So, I think I’m just going to ask them when I go there today and update my recipe. Thanks for your comment!

    • http://www.culinaryhill.com/ Meggan | Culinary Hill

      I went to chipotle.com and under Ingredients (not recipes) found this: http://www.chipotle.com/en-us/menu/ingredients/ingredients.aspx
      I would say you are right about the peppers but that they do use both lemon and lime juice. I will definitely take out the serrano peppers from my recipe.

  • Allie

    Since Chipotle guac runs in my veins, but runs out my wallet, this is the perfect recipe! Thanks Meggan for piecing it together, I honestly can’t taste a difference.

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