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Glass bowl of guacamole with chip inside

Chipotle Guacamole

This is the actual recipe from Chipotle themselves! They posted it on their website several years ago and I've been holding on tightly to it ever since!
Course Appetizer
Cuisine Mexican
Keyword chipotle restaurant, copycat, homemade guacamole
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6 servings
Calories 4kcal


  • 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


  • 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.


  • 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.


Serving: 1serving | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg