This really is the famed guacamole recipe from Chipotle! They posted it on their website several years ago and I've been holding onto it tightly ever since! It's so good, and so easy too!
There are few things in life that give me as much joy as a big bowl of fresh guacamole and warm, salty tortilla chips. There was a time in my life that I thought avocados were an abomination, but that was a long, long time ago and I'm so glad I see the light now.
It was probably five years ago that Chipotle put their famed guacamole recipe up on their website and I was pretty stinking excited. It's not like guacamole is rocket science, but I was super stoked to see the proportions they used so I could replicate it at home.
And that's exactly what I've been doing ever since! Making it over and over and over again topping Enchilada Skillets, serving alongside Mexican Rice and beans, and everything in between.
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📋 Why This Recipe Works
Unless Chipotle was pulling our chain 5 years ago when they put the recipe up, this is their actual recipe for guacamole in their stores. It only uses a handful of fresh ingredients and has the perfect ratio of salt to acidity. I've also compared the guac in stores to my homemade version using this recipe and they are pretty identical!
🔪 How To Make The Recipe
1.) Gather your fresh ingredients
Fresh, perfectly ripe avocados, red onion, cilantro, jalapeño, limes and salt are all you need!
2.) Lime, Avocado and Salt first!
Tossing the avocado with the lime helps to keep it green and the salt is essential for seasoning.
3.) Mash, mash, mash
Use a fork, mini potato masher, spoon, fist, whatever you have to mash the avocados into as smooth or as chunky a guacamole you like.
5.) Fold
Stir the rest of the ingredients into the mashed avocado.
4.) Consume immediately or store
This guac doesn't last long in my house, but if you do have any left follow the directions below for storing!
👩🏻🍳 Pro Tips
- Pick Ripe Avocados: Avocados can be tricky to pick out! My favorite trick is to pop the little button of a stem off the top and look at the color of the avocado underneath. If it's green it's ripe, yellow it's not ripe, and brown it's overripe.
- Spice to Taste: The recipe suggests including the seeds from the jalapeno, but if you're sensitive to spice, just leave the seeds out! Much of the capsaicin (the chemical that creates spice on our tongue) is in the seeds and ribs of the peppers, not the flesh.
👪 Scaling The Recipe
Cooking for two or a crowd? This recipe is easily adaptable. Use the slider on the recipe card to change the quantity and the ingredient amounts will change accordingly.
🍽 Serving and Topping Suggestions
My favorite way to eat guacamole is just with warm, salty tortilla chips. But it's also great paired with so many different latin-inspired foods. Try topping Ground Beef tacos or Chile Colorado Burritos with it.
Curious about my favorite tortilla chips? These right here are the best!
💭 FAQs
How does Chipotle Keep Their Guacamole Green?
My guess is that they go through it so quickly, it doesn't have a chance to brown! See my storing suggestions below for more info.
My avocados or guacamole are brown, can I eat them?
Yes! Brown avocado isn't bad for you, it just might be more mushy and slightly more bitter.
How do I make this spicier?
You can add more jalapeño, use a hotter pepper like a serrano or habanero or add your favorite hot sauce.
🥘 Storing Guacamole
It's the age-old question: "How do I keep my guacamole green?". And the answer is, it's hard!
Avocados oxidize naturally and turn brown pretty quickly, but there are a few tricks you can use to extend the life of you guacamole.
My favorite trick involves smoothing down the guacamole in a bowl, making sure the sides are scraped as well and topping with a small layer of water.
The water creates an airtight seal over the guacamole and keeps it from browning. When you're ready to eat, just drain off the water, stir and eat!
📖 Recipe
Chipotle Guacamole
Ingredients
- 2 whole Hass Avocados
- 2 teaspoons lime juice
- 2 tablespoons fresh cilantro chopped
- ¼ cup red onion finely chopped
- ½ whole jalepeno including seeds, finely chopped
- ¼ teaspoon kosher salt
Instructions
- Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
- Cut the avocados in half and the remove the pits (carefully!)
- Scoop out the avocados and place in a medium bowl.
- Toss and coat the avocado with lime juice.
- Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
- Fold in the remaining ingredients and mix well.
- Taste the guacamole (over and over) and adjust seasoning if necessary.
Chef's Notes:
- Pick Ripe Avocados: Avocados can be tricky to pick out! My favorite trick is to pop the little button of a stem off the top and look at the color of the avocado underneath. If it's green it's ripe, yellow it's not ripe, and brown it's overripe.
- Spice to Taste: The recipe suggests including the seeds from the jalapeno, but if you're sensitive to spice, just leave the seeds out! Much of the capsaicin (the chemical that creates spice on our tongue) is in the seeds and ribs of the peppers not the flesh.
Rob Svendsen says
This is the real deal.
Kaerm Kim says
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Mason Karl says
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Paterson Liersa says
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