Chipotle Guacamole Recipe (Copycat)

This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes, you can enjoy as much Chipotle Guacamole at home as you can mash!

This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes, enjoy as much Chipotle Guacamole at home as you can mash!

Update: Now that Chipotle has released their official recipe for Guacamole, my quest may have been in vain. However, I have lots more Chipotle copycat recipes to offer you such as the chicken, cilantro-lime rice, and fajita vegetables! My black beans are pretty good too (and made in a slow cooker!).

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?

After scooping the avocado flesh into a bowl, toss it with lime juice and add salt. Mash. Then, add finely chopped cilantro, red onion, and jalapeño peppers. Add more salt if desired (I generally desire more salt), and mix it up. And that’s it!

This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes, enjoy as much Chipotle Guacamole at home as you can mash!

Chipotle Guacamole

Yield: 4 servings

Prep Time: 5 min

Cook Time: 2 min

Total Time: 7 min

This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes, enjoy as much Chipotle Guacamole at home as you can mash!


  • 2 large Haas avocados, halved and pitted
  • 2 tsp. lime juice
  • 1/4 tsp. kosher salt
  • 1/4 c. red onion, finely chopped
  • 2 T. cilantro leaves, finely chopped
  • 1/2 jalapeño pepper, including seeds, finely chopped


  1. In a medium bowl, combine avocados and lime juice. Toss until evenly coated.
  2. Add salt and mash until smooth.
  3. Stir in onion, cilantro, and peppers. Taste and add more salt if desired.
  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. Serve with chips.

Related Recipes:

Chipotle Chicken Recipe

Make your own Chipotle Chicken recipe at home! This recipe yields 2 cups of marinade, enough for 10 lbs. chicken. Make some now, freeze some for later!

Chipotle Cilantro-Lime Rice {Copycat Recipe}

Chipotle Cilantro-Lime Rice {Copycat Recipe} | Culinary Hill

Chipotle Grilled Peppers and Onions {Copycat Recipe}

Chipotle Grilled Peppers and Onions {Copycat Recipe} | Culinary Hill

Slow Cooker Black Beans

Slow Cooker Cuban Black Beans | Culinary Hill

Baked Lime Tortilla Chips

Baked Lime Tortilla Chips | Culinary Hill

14 Responses to “Chipotle Guacamole Recipe (Copycat)”

  1. #
    Abby — January 22, 2014 at 3:03 pm

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

  2. #
    Alyssa (@alyssarimmer) — January 23, 2014 at 5:25 am

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

    • Meggan — January 25th, 2014 @ 11:20 pm

      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 — February 17th, 2014 @ 9:25 am

        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.

        • Meggan — February 17th, 2014 @ 9:51 am

          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!

  3. #
    Yead — January 23, 2014 at 9:12 am

    Great idea. I love this.

    • Meggan — January 25th, 2014 @ 11:21 pm

      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!

  4. #
    Shannon Zynn McLauchlan — February 1, 2014 at 11:11 am

    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!

    • Meggan — February 1st, 2014 @ 11:56 am

      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.

    • Meggan — February 1st, 2014 @ 11:59 am

      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 — February 5th, 2014 @ 7:29 am

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

  5. #
    Simone — April 5, 2014 at 9:16 pm

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

  6. #
    Meggan | Culinary Hill — August 21, 2014 at 6:09 am

    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!

  7. #
    Allie — August 22, 2014 at 2:44 pm

    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.

Leave a Comment

thanks for stopping by!

y’all come back now, you hear?