Chipotle's guacamole is perfectly creamy with a nice balance of tangy lime, fresh cilantro, and zippy red onion. It's so good that diners pay extra for it—but there's no need to pay the extra charge when you can enjoy copycat Chipotle guacamole at home.
You'll have this homemade guacamole ready in less than 10 minutes flat. Start with perfectly ripe avocados, mash until smooth, and add a few fresh ingredients to boost the flavor. Enjoy it fresh for best results, and since it's such a quick dish, you can whip it up anytime you like. We like to add a little garlic when we’re in the mood, but it’s perfect without it too.
- 3 ripe avocados
- 1 tablespoon fresh lime juice
- 1/4 cup red onion (minced)
- 3 tablespoons fresh cilantro (finely minced)
- 1/2 jalapeño pepper (seeded and minced)
- Optional: 1 teaspoon garlic (minced)
- 1/4 to 1/2 teaspoon kosher salt, or more to taste
Gather the ingredients.
Cut the avocados in half, 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.
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.
Add the chopped red onion, cilantro, jalapeño, garlic (if using), and salt to the bowl.
Mix in the chopped vegetables and herbs until well combined. Taste and add more salt as needed.
- If you'd like to make a smaller batch you can cut the recipe by half or a third.
- Use ripe avocados for the smoothest, creamiest guacamole. The fruit should yield slightly when you squeeze it.
- Mash well for a Chipotle-like, creamy consistency. If you like your guacamole chunky, lightly mash or dice one of the avocados instead of mashing.
- You can make this recipe spicier by adding more jalapeño and including the seeds. Or if you want it to be extra mild, omit the jalapeño altogether.
- Add any other mix-ins like tomato, black beans, corn, sour cream, cotija cheese, or chipotle peppers can also be added. There are tons of possibilities for different flavors.
How to Store
- The best way to store the guacamole in the fridge is to put it in a container, 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.
- Leftover guacamole will keep when stored this way for a day or two. If it does become brown, simply scrape the top of the guacamole off and it will be nice and green underneath.
Is It Okay To Eat Brown Guacamole?
While brown, oxidized guacamole might not look appetizing, it is still safe to eat. It can take on a bitter taste, so many choose to scrape off the brown parts and enjoy the green guacamole underneath. Prepared guacamole will keep for about two days in an airtight container in the fridge.
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