This copycat Chipotle Guacamole recipe makes it easy to recreate the popular restaurant dip at home. Straight from Chipotle’s ingredient list to your kitchen! Serve it with tortilla chips or add it to tacos or burrito bowls.
When I’m too tired (often) or just plain tired of cooking (more often), Chipotle is our go-to takeout. It’s one of very few choices that satisfies everyone in our family. And, I love that they offer fresh, healthy options for those of us who care about that sort of thing.
And, the guacamole! That completely irresistible Chipotle guac that makes it easy to devour about a zillion of their limey, salty chips. Yep. It’s amazing.
I got to wondering exactly what it is they put in their guacamole that makes it so gosh-darned perfect and found Chipotle’s ingredient list online. It’s a little tricky to navigate (click the + above all the ingredient images to find the specific ingredient lists) but I found a little something that makes all the difference.
Table of contents
Ingredients in Chipotle Guacamole
- Avocados – Large, ripe Hass avocados are my favorite choice for any guacamole recipe. Choose avocados with dark skin that yield slightly when you gently press them.
- Fresh citrus juice – Chipotle lists both fresh lime juice AND fresh lemon juice in their ingredient list. Lime juice is a must in my guacamole recipes but I had never considered adding lemon juice! The combination really brightens up the flavor and helps boost avocados that might not be at their best.
- Diced red onion – A little diced red onion goes a long way in adding flavor.
- Diced jalapeño – If you want a very mild guacamole, remove the ribs and seeds from your jalapeño. Leave a few seeds (or more) intact for a medium to spicy guacamole.
- Cilantro – Pull the cilantro leaves off the stems for a more mild cilantro flavor.
- Salt – Just a pinch of salt is enough. Remember, there will be plenty of salt on the tortilla chips you serve with it.
How to Make Chipotle Guacamole
- Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork until creamy, but not completely smooth.
- Add the onion, cilantro, jalapeno, and salt.
- Stir the guacamole gently to combine the ingredients.
As soon as you slice open an avocado and it hits the air, it begins to oxidize and will eventually turn brown.
The good news is that you can make guacamole several hours in advance of your gathering and keep it perfectly fresh. This also works for storing leftovers. Just be sure to save one of the avocado pits when you make the guacamole and follow these instructions.
- Press an avocado pit in the center of the bowl of guacamole.
- Place a large sheet of plastic wrap over the top and press it down against the surface of the guacamole and the pit, all the way out to the edge of the bowl, so no air can get between. Keep refrigerated until ready to serve.
If storing for longer than a few hours, transfer the guacamole to an airtight container. Then, squeeze a little additional fresh lime or lemon juice over the surface of the guacamole before you cover it with plastic wrap. Enclose it all with the airtight lid for a triple layer of protectiion.
When ready to serve, remove the pit, pour or scrape off the juice, and stir the guacamole. For the best texture and flavor, leftover guacamole should be consumed within 2 days.
Tips for the Best Guacamole
- Ripe avocados – You never know if the store will have perfectly ripe avocados in stock so a little advance planning is best. If you buy firm, under-ripe avocados, store them at room temperature and they should be perfect within 3 to 4 days. Ripe avocados can be stored in the refrigerator to keep them from becoming too ripe.
- Mashing – For a small batch of guacamole, a fork works just fine. If you’re doubling or tripling this recipe, try using a hand potato masher or large wire whisk to make the job a little easier.
- Texture – You don’t want to mash the avocado to a smooth consistency. A little texture is best and will make it more like Chipotle’s guac.
- Seasoning – Don’t be tempted to add any additional spices like cumin or garlic powder. For this Chipotle Guacamole recipe, you want the flavor of the avocado to shine and these seasonings will just mask that flavor. Just a pinch of salt is all you need.
More Cold Dip Recipes You’ll Love
- Corn Guacamole
- Cowboy Caviar
- Blender Salsa
- Creamy Tomatillo Avocado Salsa
- Check out my entire collection of Dip Recipes.
Chipotle Guacamole Recipe
- 3 large ripe avocados, preferably Hass avocados
- ½ lemon, juiced, about 1 tablespoon juice
- ½ lime, juiced, about 1 tablespoon juice
- ¼ cup finely diced red onion
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon finely diced jalapeno, about ½ a seeded jalapeno
- ⅛ teaspoon salt, or to taste
- Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork. Add the onion, cilantro, jalapeno, and salt and stir gently to combine.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.