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!

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.

A white bowl of delicious Chipotle Guacalmole (copycat) served with salty tortilla chips. It is set upon a light wood counter top and in the background, slightly out of focus are: a lemon, a lime, a jalapeno, red onion, and cilantro.

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!

A photo of ingredients to make Chipotle Guacamole Copycat dip. There is fresh cilantro leaves, a halved avocado, a halved jalapeno, a halved lime, and minced red onion in a small dish. It is set against a dark background. 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.

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A white bowl of delicious Chipotle Guacalmole (copycat) served with salty tortilla chips. It is set upon a light wood counter top and in the background, slightly out of focus are: a lemon, a lime, a jalapeno, red onion, and cilantro.
5 from 6 votes
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Chipotle Guacamole

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!
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 4 servings
Calories 213 kcal

Ingredients

  • 2 large Hass 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 jalapeno pepper including seeds, finely chopped

Instructions

  1. In a medium bowl, combine avocados and lime juice. Toss until evenly coated. Add salt and mash until smooth.

  2. Stir in onion, cilantro, and peppers. Taste and add more salt if desired. Serve with chips.

  3. 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

Find Chipotle's official recipe here.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

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

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26 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 Hass 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.

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

    • 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!

  8. is it good for you? too much salt?

    • 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.

  9. 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.

    • 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!!!!

  10. 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.

    • 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. :)

  11. 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.

  12. Easy to do. Thanks Meggan. That healthy food for me. Love you <3

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