Chipotle Guacamole Recipe (Copycat)

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

Build your own burrito bowl, salad, or tacos with your choice of chicken, steak, or carnitas, then top with cilantro lime rice and black beans or pinto beans! I've also got you covered with all the salsas: mild salsa, corn salsa, tomatillo salsa, and hot salsa. Be sure to check out my full list of Chipotle Copycat recipes.

Chipotle guacamole in a brown dish on a white platter with tortilla chips.
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Guacamole is luscious, creamy, satisfying, filling, and gloriously "a healthy fat." And when it comes to restaurant guacamole, Chipotle's version is my numero uno choice.

Luckily, nothing could be easier to make. And when you do it at home, there isn't an upcharge in sight.

If you've got some ripe avocados sitting around, it doesn't matter what time of day it is-- it's time for guacamole.

Making Chipotle Guacamole for you, or you AND everyone you know? Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Is Chipotle Guacamole vegan?

Yes it is! No animal products here! And avocados have no sugar, added sugar, sodium, cholesterol, or trans fats, either. So it's a great choice for Keto, paleo, and Whole30 diets, too.

What does Chipotle put in their guacamole?

Besides magic? It's really quite simple.

  • Hass avocados. 95% of the avocados grown in California are Hass. How great is that?
  • Citrus juice. Chipotle uses a combination of lemon and lime juices.
  • Salt. Notice how I don't say "freshly ground pepper?" Yep, there's no pepper in guac
  • Red onion.
  • Jalapeño peppers. If you want to make spicy guacamole, look for Serrano peppers. Generally, they are similar in size/shape/color as jalapeño peppers, but thinner and maybe a tiny bit smaller.
  • Cilantro.

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

Selecting and storing avocados:

There are two schools of thought:

  1. Pick avocados that are firm but don't feel like granite. They should give, ever so slightly, when you gently squeeze them in the palm of your hand. Be gentle! You can also flick off the stem and see if it's bright green underneath. But, stay away from any avocado that feels too soft or has soft dark spots on the skin.
  2. Buy avocados when they are rock-hard and ripen them yourself. It takes patience, but then you won't risk buying an overripe avocado.

How to ripen avocados:

Avocados ripen up if left out at room temperature. If you’d like to speed up the ripening process, store them in a paper bag with an apple, banana, or kiwi fruit. Those fruits give off high levels of a plant hormone, ethylene, helps things along.

Once the avocados are ripe enough for you, simply store them whole in the refrigerator until you’re ready to get your guac on.

How does Chipotle make their guacamole?

Thanks to several friends and former Chipotle associates, this is exactly how they do it:

  1. Halve a couple of avocados, remove the pit, and scoop out the flesh.
  2. Toss the avocado with lemon and lime juice and add salt. Mash.
  3. Then, add finely chopped cilantro, red onion, and jalapeño peppers. Add more salt if you want and mix it up.
  4. And of course, devour it with tortilla chips!

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

How to cut an avocado:

Please don't cut an avocado in half by holding it in your hand. There's a lot of caution to take when cutting avocados. They can be slippery, and the knife blade could slip out of the fruit and into your hand, if you're not careful and deliberate.

  1. Choose your avocado and place it on a cutting board.
  2. To cut it lengthwise around the pit, slice into the avocado with a chef's knife until the blade hits the hard seed, then carefully rotate the avocado with one hand while keeping the knife steady in the other.
  3. Rotate the avocado halves in your hands, twisting gently if necessary, and separate the two halves and reveal the pit.

Help! Why does cilantro taste like soap?

It's not cilantro...it's you. Sort of!

Cilantro contains a natural chemical compound that some people (estimated 4-14% of the population) have the ability to taste better than others. The ones who can detect the compound describe cilantro as soapy, metallic, or just plain horrible. There's nothing you can do about it, except avoid it in recipes. Parsley is a good substitute for cilantro, if that 4-14% happens to be you.

Chipotle burrito bowl in a white bowl.

How long is guacamole good for in the fridge?

Guacamole can last 3 or 4 days in the refrigerator provided you are willing to battle the effects of discoloration via oxidation.

The best ways to ward off the browning of guacamole is:

  1. Squeeze extra citrus juice over the top of the guacamole.
  2. Cover with plastic wrap and press the plastic directly on the surface of the guacamole in the bowl.

If all else fails, you can scoop off the brown layer of guacamole and enjoy the bright green happiness beneath!

What do you eat with Guacamole?

Enjoy guacamole on burritos, tacos, sandwiches, toast, wraps, eggs, crackers, salads, burgers, chips... the sky is the limit! It makes a fantastic snack any hour of the day, because like I said: it's always guacamole time. 

5 from 20 votes

Chipotle Guacamole Recipe (Copycat)

This Chipotle Guacamole recipe is the real deal. With just seven ingredients and a few minutes, enjoy as much Chipotle Guacamole at home as you can mash!
Course Appetizer
Cuisine Mexican
Keyword guacamole
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 4 servings
Calories 128kcal
  • 2 large Hass avocados halved and pitted
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1/4 cup red onion finely chopped
  • 1/2 jalapeño chile stemmed, seeded, and finely chopped (see notes)
  • 2 tablespoons cilantro leaves finely chopped
  • salt
  • Tortilla chips for serving
  • In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in onion, cilantro, and jalapeños. Season to taste with salt (I like 1/2 teaspoon). Serve with chips.
  • 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. 

Recipe Notes

For extra heat, include the seeds from the jalapeño (Chipotle does).

Nutrition

Calories: 128kcal

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  1. Bethany

    I made my own tortilla chips to go with this! I grated in some Himalayan pink salt and some garlic powder, and I think that really gave it an extra kick. Thank you! This was soo good.5 stars

  2. Susie

    So easy and tasty!5 stars

  3. Dave

    This is a great recipe. Like all recipes, make it your own. When feeling lazy, I cheat and use 4-6 avocados (depending on size – it has to fit in my guaclok), 1/3 can of fire-roasted tomatoes drained (freeze the rest for later), some granulated garlic and onion to taste; some ground cumin to taste – a little goes a long way; salt and pepper to taste.
    If not in a rush and are using it right away, blacken you’re own fresh vine ripened tomatoes, onion and lightly toast the garlic to fragrant in its wrapper.
    Like Meggan’s recipe , I prefer a chunky guac. The best way when using fresh, is to mash half each of the tomatoes, garlic and onion in a seasoned, volcanic rock, mortar and pestle (molcajete). According to Mexican tradition: Mashing releases the flavorful oils where processing mostly releases the water. And some lime juice. No jalapeño.
    Past the first time or two, I rarely measure anything other than “some.”
    Anyway, this is a really great recipe and this is my interpretation.5 stars

  4. Dave

    Meggan. Pour a thin layer of water over the top of the guac then apply the lid or cover. Just pour n serve. No brown.5 stars

  5. Keke

    Followed the recipe exactly as posted. End result was delicious. We devoured out.5 stars

    1. Meggan

      That’s wonderful news! Except the fact that there were no leftovers! ;) -Meggan

  6. Marina

    I love chipotle Guacamole absolute favorite by any means. Not quite sure if this is exactly their recipe but I followed it and modified it to my own liking. It’s bomb, I would say it’s definitely a good guide to make a good guacamole if you’ve never made it before.5 stars

  7. Chris

    I worked for chipotle this isn’t even close to their process

    1. meggan

      Yeah I really have no idea. But the end result tastes the same to me. I should ask them next time I’m there.

  8. Sierra C

    So i forgot the jala so i made it without and it would be great if I had it lol. Without its still good my son is 1 and he loves it but ill be finishing it tomorrow with the jala. Ill update then!5 stars

  9. Jennifer

    So so good! My 10 year old son was eating it by the spoonfuls! I love cilantro, but the next time I make it, I think I’ll try 1 tablespoon instead of 2.5 stars

  10. Evelyn

    Loved it. So easy and delicious.5 stars

  11. Jennifer Gargrave

    Delicious! The only modification I made was using half of the recommended cilantro.5 stars

    1. meggan

      Hi Jennifer, that’s great! I’m glad you liked it and even happier that you tweaked it to your tastes. That’s always the best way to go. Have a great week! -Meggan

  12. Tina

    Great recipe!5 stars

  13. Deeeelicious :) Forgot the jalapeno, wanted to note that it is still really delicious even if you skip that part.5 stars

    1. Meggan

      Hi Ali, glad you love it! This is great information for those that don’t like spicy food! :) . -Meggan

  14. Vicki

    I love how you kicked this up a notch!5 stars

  15. Easy to do. Thanks Meggan. That healthy food for me. Love you <35 stars

  16. Cullen van der Riet

    Did you know that they have their recipe on some of the brown sheets that go under the burritos and tacos? That is how I found the recipe.

    1. meggan

      I always get my food to go! I’ve been missing out! LOL. Thanks for the tip. :)

    2. Cullen van der Riet

      It is the same as the one above by the way.

  17. Jessica

    Yes, they fry the chips in rice bran oil. Used to be soy oil. Fry chips at 350° for 25-30 seconds, shaking or storing chips the whole time so they don’t stick, let drain til not dripping and transfer to a large bowl. Squeeze fresh lime onto chips as soon as they come out of the oil and salt liberally with kosher salt and toss to evenly coat. Enjoy!

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

    Chipotle method:
    Combine salt, lemon/lime juice mix, onion and avocados in bowl. Mash until about 3/4 of the way to smooth, add jalapenos and continue mashing til smooth. Stir in cilantro. Salt to taste. VERY simple.

    1. meggan

      You are my hero!!! Thanks for this, Jessica. Do you know if they are just regular corn tortillas cut up that you used to make the chips? Or some kind of special extra-thin kind? Or maybe everything just tastes awesome when it’s deep-fried. :)

  18. Daniel

    Only thing I will add is that Chiptole actually soaks there red onion and jalapenos in the lime juice for several hours prior to making the gauc. It softens them and provides a better texture in my opinion.

    1. meggan

      THEY DO? Daniel, this is culinary gold. I had no idea. I really need to get a job in there, do they make you sign an NDA, do you reckon? I am for sure trying this. THANK YOU!!!!

  19. Kaity Cray

    is it good for you? too much salt?

    1. meggan

      Hi Kaity, I am not a doctor or a nutritionist so I can’t really say. If you have high blood pressure, or other conditions I know nothing about, it might be important for you to watch your sodium intake. I personally don’t worry about salt too much; sugar is my bigger concern, generally speaking. Salt aside, I believe avocados are a source of healthy fats and the rest is just veggies. I hope this helps! Thank you for your comment, and take care.

  20. Renee

    I made this tonight without the jalapeño pepper and it was DELICIOUS. I couldn’t eat it fast enough. Thank you for sharing.5 stars

    1. meggan

      LOL Renee!! You eat like I do, as fast as possible. :) Who has time to chew?! Well I’m so glad you liked it, it’s my favorite. :) Have a great weekend!

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