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.
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?
- 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
- Mash the avocados in a medium bowl. Add lemon and lime juices, mashing until evenly distributed.
- Meanwhile, process cilantro leaves, red onion, and Serrano peppers in a food processor until finely chopped.
- Stir onion mixture into mashed avocados. Add ¾ tsp. salt or more to taste.
- 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.