Chipotle Guacamole
This homemade Chipotle Guacamole comes together in just 10 minutes using simple, fresh ingredients for that perfect balance of creamy, tangy, and fresh flavor. With ripe Hass avocados, bright lime juice, cilantro, red onion, and jalapeño, this recipe delivers restaurant-quality guacamole at a fraction of the cost — and you can customize the heat and texture exactly to your liking.
Equipment
- Medium mixing bowl - For mashing and mixing the guacamole
- Fork or potato masher - To mash avocados to desired consistency
- Sharp knife - For chopping vegetables and cutting avocados
- Cutting board - Preferably one for produce
- Citrus juicer - (optional) Makes extracting lime juice easier
- Measuring spoons - For accurate seasoning
Ingredients
- 4 ripe Hass avocados - about 2 lbs / 900g; should give slightly when squeezed
- 2 tbsp fresh lime juice - about 30ml; juice of approximately 1 lime
- 2 tbsp fresh cilantro - about 10g; finely chopped, stems included
- 1/4 cup red onion - about 40g; finely diced
- 1 jalapeño pepper - seeds removed and finely diced; about 2 tablespoons
- 1/2 tsp sea salt - about 3g; or to taste
- 1/4 tsp ground cumin - about 0.5g; optional but recommended for authentic flavor
Instructions
- Cut each avocado in half lengthwise, twist to separate, remove the pit, and scoop the flesh into a medium mixing bowl. Discard the skins and pits.
- Use a fork or potato masher to mash the avocados for about 30–45 seconds, leaving some small chunks for an authentic Chipotle-style texture — don't overmash.
- Finely dice the red onion into 1/8-inch pieces, remove seeds from the jalapeño and finely dice it, chop the cilantro (stems and all), and juice the lime.
- Add the red onion, jalapeño, cilantro, lime juice, sea salt, and cumin (if using) to the mashed avocado.
- Gently fold all ingredients together until evenly combined but still slightly chunky, then taste and adjust salt, lime juice, or jalapeño as needed.
- Serve immediately, or press plastic wrap directly onto the surface of the guacamole and refrigerate for up to 24 hours to prevent browning.
Notes
- Ripe avocados are key: Choose avocados that give slightly when gently squeezed but aren't mushy. To speed up ripening, place in a paper bag with a banana or apple for 1–2 days.
- Always use fresh lime juice: Bottled lime juice tastes flat by comparison. Fresh lime juice adds brightness that makes all the difference.
- Don't overmash: Chipotle-style guacamole has some texture. Aim for mostly smooth with small chunks of avocado remaining.
- Mince aromatics finely: Large chunks of onion or jalapeño can overwhelm individual bites — aim for 1/8-inch pieces.
- Salt generously: Guacamole needs more salt than you might expect. Add gradually and taste as you go.
- Adjust heat to taste: Start with half a jalapeño and seeds removed for a mild version; add seeds or extra pepper for more heat.
- Prevent browning during storage: Press plastic wrap directly onto the guacamole surface eliminating all air, or add a thin layer of lime juice on top before covering. Refrigerate for up to 24 hours.
- Cilantro substitute: If cilantro tastes soapy to you, substitute fresh parsley — though the flavor will differ from the restaurant original.
- Cumin is optional but authentic: It adds a subtle earthy depth; omit if you prefer a cleaner, brighter flavor.
- Best served fresh: Guacamole is at its best within a few hours of making — the color is brightest and the flavors most vibrant.
Nutrition
Serving: 1ServingCalories: 160kcalCarbohydrates: 9gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 200mgPotassium: 485mgFiber: 7gSugar: 1gVitamin A: 3IUVitamin C: 15mgCalcium: 2mgIron: 3mg
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