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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!

Chipotle guacamole in a brown dish on a white platter with tortilla chips.

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.

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. 

Chipotle guacamole in a bowl on a white plate with tortilla chips.

Chipotle Guacamole (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!
4.99 from 140 votes
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Servings 4 servings (¼ cup each)
Course Appetizer
Cuisine Mexican
Calories 166


  • 2 large avocados halved and pitted
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1/4 cup red onion finely chopped
  • 1/2 jalapeño pepper 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 ½ 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 Video


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


Calories: 166kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 8mgPotassium: 502mgFiber: 7gSugar: 1gVitamin A: 179IUVitamin C: 14mgCalcium: 12mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. This is a great recipe but I believe your carb count is way off. Avocados are a low carb fruit having maybe 3.5 carbs in total for a whole avocado 😉

    1. Hi Ms. Parker, the carb count is generated automatically and is for estimate only. Since produce size can vary so much, I would suggest using a digital scale if you are tracking carbs for best accuracy. Hope this helps! – Meggan

    1. Hi Amy, thank you for the question! The nutritional facts are generated using a program and is for estimation. A majority of the carbs in the recipe are coming from the avocados (34 carbs for two large avocados) and the red onion (4 carbs from 1/4 cup onion.) Hope this helps! – Meggan

  2. Just made this and it is delicious much better than the last recipe I tried that was full of garlic. It is now in my “always use this one” file!!!!5 stars

  3. This is a really good recipe. I tried another instant pot carnitas recipe; this one is better. Adding it to the rotation.5 stars

  4. LOVE this guacamole! My ten year old son and I have made it twice in the last two weeks. So delicious The only issue we have is that it just doesn’t last. We can’t stay out of it because it is so delish! Thank you for sharing this recipe with the universe.5 stars

  5. Thanks for this Chipotle hack. So great. Love your analysis of the original thing. Keep up the good work!5 stars

  6. I’ll be making your recipe tomorrow and I’m so excited! However, I am surprised to see the absence of garlic in your recipe? I figured that would be a staple ingredient!!

    1. So I made this and it was absolutely delicious. Had leftovers and they were even better the next day. I packaged as described with the plastic wrap directly on top of the guacamole. Absolutely no browning. I was surprised to see no garlic in the recipe but it does not need it. Tastes just like Chipotle’s!

    2. Chipotle actually never uses garlic. That’s what makes their guacamole better and more consistent than others. Basic guacamole should not have garlic (or tomatoes, or pepper) in it. Those ingredients can be added, but in my experience adding garlic completely ruins the guac and gives it a burnt taste.4 stars

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