Copycat Chipotle Guacamole

guacamole and chips on a plate with limes

 The Spruce / Leah Maroney

  • Total: 4 mins
  • Prep: 4 mins
  • Cook: 0 mins
  • Servings: 4 servings
  • Yield: 1 bowl

A copycat version of Chipotle's fan-favorite guacamole is the perfect, easy recipe for when you're craving that extra scoop, but don’t want to pay extra for it. This recipe makes a massive bowl that you can serve with chips, slather on a vegetarian burrito, or serve on top of your favorite chicken burrito bowl. It’s simple and clean, requires no cooking, and very little prep work is involved—you can have this on the table in less than 10 minutes. We like to add a little garlic when we’re in the mood, but it’s perfect without it too.

Ingredients

  • 3 avocados
  • 1 tablespoon lime juice
  • 3 tablespoons cilantro (finely minced)
  • 1/4 cup red onion (minced)
  • 1/2 jalapeno (minced)
  • 1 teaspoon salt
  • Optional: 1 teaspoon garlic (minced)

Steps to Make It

  1. Gather the ingredients.

    ingredients for guacamole on a marble board
    The Spruce / Leah Maroney
  2. Cut the avocados in half and remove the flesh from the skin and dispose of the pits. Add the avocados to a large bowl and toss with the lime juice. Don't skip adding the lime juice in this step, it will help slow down browning.

    avocado halves in a bowl covered in lime juice
     The Spruce / Leah Maroney
  3. Mash the avocados as much as you would like with either a large fork or a potato masher. You can leave it as chunky or mash as smoothly as you would like. Typically, Chipotle’s guacamole is on the smoother side.

    avocados smashed in a bowl
     The Spruce / Leah Maroney
  4. Add the chopped cilantro, red onion, jalapeno, and salt to the bowl.

    ingredients for guacamole in a large white bowl
     The Spruce / Leah Maroney
  5. Mix in the chopped vegetables and herbs until well combined. Taste and add more salt as needed.

    guacamole mashed in a large white bowl
     The Spruce / Leah Maroney
  6. Serve with your favorite chips or on top of tacos, burritos, or rice bowls.

Tip

  • If you are looking to make a smaller batch you can cut the recipe into half or third. Store the uneaten guacamole in the fridge for a day or two. 
  • The best way to store the guacamole in the fridge is to put it in a deep bowl, smooth the top of the guacamole and place a piece of plastic wrap directly on top of the guacamole. Smooth it out so that no air is touching the guacamole. This will help prevent it from going brown. The goal is to have as little of the guacamole exposed as possible. If it does become brown, simply scrape the top of the guacamole off and it will be nice and green underneath.

Recipe Variations

  • You can make this recipe spicier by adding more jalapeno. Or if you want it to be mild, omit the jalapeno all together. 
  • Add minced garlic if you are looking for a little extra flavor. 
  • If you don’t have red onion, you can use white, yellow, or vidalia onions.
  • Add any other mix-ins like bacon, tomato, corn, cotija cheese, or chipotle peppers can also be added. There are tons of possibilities for different flavors.