Chipotle Guacamole Recipe (Copycat)

Pin on Pinterest7.8kShare on Facebook0Tweet about this on TwitterShare on Yummly20Share on StumbleUpon1

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!

Guacamole is my everything in the world of Mexican food. Luscious and creamy, satisfying, filling, and yet inexplicably a “healthy fat.” No matter what “diet” you are on, you can eat guacamole.

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, you can enjoy as much Chipotle Guacamole at home as you can mash!

Whether it’s a huge dollop on my burrito bowl or a cup full with deep-fried, salty tortilla chips, Chipotle’s guacamole is the standard by which I judge all others.

And luckily, nothing could be easier to make!

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!

Halve a couple of avocados, remove the pit, and scoop out the flesh. Toss the avocado 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!

Happiness is a big green bowl of guac.

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!

Ingredients:

  • 2 large Haas avocados, halved and pitted
  • 2 teaspoons lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 cup red onion, finely chopped
  • 2 Tablespoons cilantro leaves, finely chopped
  • 1/2 jalapeño pepper, including seeds, finely chopped

Directions:

  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.
Find Chipotle's official recipe here.

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

Learn the secrets to making Chipotle Cilantro-Lime Rice at home. It all starts with the right type of rice cooked in an unusual way. Plus other methods for long-grain rice and even using a rice cooker!

Chipotle Grilled Peppers and Onions

Chipotle Grilled Peppers and Onions, a copycat recipe for the tastiest grilled fajita veggies to ever grace your burrito bowl. Naturally vegan and gluten free.

Chipotle Honey Vinaigrette

That smoky-sweet Chipotle Honey Vinaigrette you love and crave, now made in your own kitchen with easy pantry ingredients. Your new favorite salad dressing!

Slow Cooker Black Beans

Slow Cooker Black Beans are inexpensive, easy, delicious, and nutritious. Perfect as a healthy main dish or as a side to your Mexican favorites.

Homemade Tortilla Chips

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

14 comments

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

    • 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! :)

    • 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.

    • 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!

  2. Great idea. I love this.

    • 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!

  3. 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!

    • 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.

    • 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.

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

  4. 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!

  5. 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.

  6. Am I missing something.  The recipe I see above calls for 1/2 Jalapeno pepper, where did the Serrano pepper come from and in the review above where did the 4 peppers come from as well as your response of 2-4.  I’m really confused.  I tried the recipe I see above tonight and it was good.  I think it was missing something, but not sure.  I used:
    INGREDIENTS

    2 large Haas avocados, halved and pitted
    2 teaspoons lime juice
    1/4 teaspoon kosher salt
    1/4 cup red onion, finely chopped
    2 Tablespoons cilantro leaves, finely chopped
    1/2 jalapeño pepper, including seeds, finely chopped

    Thanks for sharing!

    • Hi Dale, I am so sorry about that. There was a point where I found a “copycat” recipe that was allegedly STRAIGHT from Chipotle and it used serrano peppers. But then, Chipotle’s website actually has jalapenos, so I fixed my recipe. Yours looks perfect, you aren’t missing anything at all. Here’s a link to Chipotle’s ingredients list for all items (you can find the guac on this page). If you think it was missing something, for me that usually means it needs more salt. But that might just be me.
      https://www.chipotle.com/ingredient-statement
      The most important thing is that you liked it. I will make sure my recipe is clear, and I can delete those confusing reviews. So sorry for the trouble again, and thanks for your comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

thanks for stopping by!

y’all come back now, ya hear?