Chipotle's Guacamole (Copycat Recipe)
Creamy, bright, restaurant-style guacamole made with perfectly ripe avocados, fresh lime, jalapeño heat, and that signature Chipotle balance. Simple ingredients, big flavor, zero shortcuts.
Equipment
- Medium mixing bowl
- Sharp chef’s knife
- Cutting board
- Fork or potato masher
- Citrus juicer (optional)
Ingredients
Guacamole Base
- 4, whole ripe Hass avocados (about 560g avocado flesh, pitted and scooped)
- 1 tsp Morton coarse kosher salt
- 1/4 cup fresh lime juice (about 2–3 limes, freshly squeezed)
Flavor Mix-ins
- 1/2 cup red onion, very finely diced
- 1/4 cup fresh cilantro, finely chopped
- 1 –2 whole jalapeños, very finely diced with seeds (about 1 1/2–2 tbsp minced)
Instructions
- Mash the Magic: Add avocado flesh, lime juice, and kosher salt to a bowl and mash with a fork until creamy but still slightly chunky. Think silky with personality, not baby food.
- Fold in the Flavor: Add the diced red onion, jalapeño (seeds included for that Chipotle-style kick), and chopped cilantro. Gently fold everything together so the guacamole stays light and fluffy.
- Let the Flavors Wake Up: Let the guacamole rest for about 5–10 minutes. This gives the lime time to brighten everything, the onion to mellow, and the salt to melt perfectly into the avocado.
- Taste Like a Chef: Give it a taste and adjust if needed. If it tastes flat, add a tiny pinch more kosher salt. If it feels heavy, squeeze in a little more lime juice. Trust your palate, friend. You’re the boss of this bowl.
- Serve and Shine: Serve immediately with tortilla chips, tacos, burrito bowls, or honestly just a spoon if no one’s watching.
Notes
Use perfectly ripe avocados for the best flavor and texture. They should give slightly when pressed but not feel mushy.
Dice the onion and jalapeño very small so you get balanced flavor in every bite instead of random sharp chunks.
Morton coarse kosher salt is important here. It seasons more evenly and gives you that clean, restaurant-style flavor.
Fresh lime juice is non-negotiable. Bottled lime juice just doesn’t bring the same bright energy to the party.
If making ahead, press plastic wrap directly onto the surface of the guacamole to keep air out and prevent browning.
And listen… if someone double-dips a chip in this bowl, we’re choosing grace today. This guacamole is too good to argue over.