Friday, May 27, 2016

The Best Ever Guacamole - Copycat Chipotle's Restaurant

The Best Ever Chipotle's Copycat Guacamole recipe.  Featuring bits of jalapeno, red onion and fresh herbs that speckle the creamy chunks of avocado.  Citrus juices and salt complete this simple and fresh guacamole.  Trust me this is the last guacamole you will ever need to to sample.

Living in the southwest guacamole is incredibly common.  I have to say I have sampled truckloads of guacamole in the years I have lived here.  But, there is one that always sticks in my mind.  The guacamole from Chipotle is incredibly memorable.  I knew I had to recreate it so I could enjoy it at home. 

It comes together in a snap and is the only homemade guacamole we ever serve in our house.  It is that amazing.  Every party needs this guacamole to make it complete. Serve as a side for burritos or with chips, either way it is sure to be a hit.

Check out more Chipotle Copycat recipes below. They are the stars of every Mexican food bar at our parties. Your guests will thank you!


With love from our simple kitchen to yours. 


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Don't miss these our favorite Chipotle Copycat Recipes.  Click on the image or the link to open in a new window.
Chipotle's Famous Barbacoa is the Mexican barbecue of my dreams.  Seared beef is slow cooked in a spectacular spicy adobo sauce and combination of flavors that create the perfect moist and tender Mexican shredded beef.  Prepared in the crockpot it’s simple and delicious!

Copycat Chipotle's Cilantro Lime Rice - citrus juices and cilantro make for a very bright and scrumptious side dish!
Fresh Pico de Gallo is loaded with all your favorite salsa flavors!  Fresh plum tomatoes, jalapenos, onions, garlic and so much flavor it will blow your mind!!!


The Best Ever Guacamole - Chipotle Restaurant Copycat

makes approximately 2 1/2-3 cups                   serves 10 - 1/4 cup servings

1 medium jalapeño, (deseeded, deveined and minced)
¼ cup fresh minced red onion
2 tablespoons chopped cilantro
8 ripe avocado
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice (a squeeze)
1 teaspoon kosher salt

Add jalapeño, onion and cilantro in a medium size bowl. Slice avocados in half and place one pit in the bowl.  Scoop out avocado and add to bowl.  Add lemon and lime juices and salt.  Use a fork to mash avocado to preferred consistency. 

Cover avocado pit with guacamole to keep it from oxidizing (it really works) and press plastic wrap on to top of guacamole until ready to serve. 


Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 10/21/13


  1. This looks delish...I am addicted to avocado...I moved back to the west coast from Texas..and I just never realized how much I missed fresh avocados...packed full of flavor!

  2. As to the pit protecting the guacamole' from browning... there is more to it than the pit... see this article:

  3. I have never tasted Avocado or Guacamole. I don't know if it's sweet, sour, spicy, or a bland veggie taste. So, I'm not sure I would like to make this. Can someone let me know what it tastes like please. Thanks.

    1. Before making Guacamole, just cut a ripe avodaco in half and take out of its exterior shell...Mash it up a bit, then sprinkle with lime juice and some garlic salt. It's creamy and rich, but it's not something that "tastes like anything else"....You could smear some Hellman's Mayonnaise thinly on some slices, and drizzle some lemon juice also....Get used to the rich, buttery taste and you, too, will be addicted!

    2. I didn't think I'd like it either, but tried a friend's guac at a party one time - never looked back. Make it for a party; you might be the only one who doesn't eat it, but everyone else will be happy, and it won't be a waste.

    3. Mayo on Avacado? That may just be the most digusting thing I have ever read

    4. There are recipes calling for mayo to make guacamole. It's actually really good.

  4. I have never tasted Avocado or Guacamole. I don't know if they are sweet, sour, spicy or a veggie taste so I'm not sure I would make this. Could someone let me know please. Thanks


    1. cindy, I hope that you have, by now, tried a good ripe avocado. There are few things as 'yummy' It was originally called an avocado pear because of its shape. You cut the tough-rough skin from top to bottom all the way around, pullet spare, and get rid of the very large seed in the middle Then you can eat it with a spoon, with just a little salt, if you want, or you can scrape it ut of the shell-like skin and mash it. I love it on a good multi-grain bread with mayo on top.

      The texture is almost like a banana - smooth, but silkier than a banana. It has a very delicate veggie taste, but has just a slight sweetness to it - but you wouldn't call it sweet.

      If you've not yet tried it, get a good Haas avocado - just slightly soft if you can find it that ripe, and give it a go. Be adventurous. You'll love it if you like smooth creamy foods.

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  6. I have only recently had it and all I can say is, it is good. I love it in salad, dips. You can put it on a sandwich. I would say, more sweet than sour. It is worth trying for sure.

  7. Guacamole without any garlic: I don't think so. At least sprinkle a bit of garlic powder in it. Makes all the difference.

    1. I agree with you about the garlic...Yet, when eaten at a Mexican cafe', it always appears with "no garlic"...Sometimes I'm lucky enough to get finely chopped onion & jalepeno..I love it so much I "can just slice it, with salt/pepper and eat (if in a hurry)

  8. Everyone should know how to make a good basic guacamole. I think it's interesting that this one contains more lemon than lime so now I'm curious and will have to try it!

  9. The best way to keep guacamole from turning brown is after the guac is made, cover the top with water, then plastic wrap. Before serving, pour out the water on the top, stir and serve. The water keeps the oxygen out. :)

    1. Yep... this method has worked for me.

    2. I've never done anything but, make sure the "saran wrap completely touched", the air circulating between it. Never had an issue...If you "do" have any leftovers make sure to cover immediatly, and it will be just as fresh the day before!...

  10. Avocado adds another dimension to sandwiches. A favorite at our house is avocado slices added to a bacon-lettuce-tomato sandwich. Avocado also enhances a burger, especially one with a tomato slice on it. there a special relationship between avocado and tomato?

  11. I didn't think I'd like guacamole, but decided to taste it at a party one time. I asked for, and got, the recipe - this is a hit!

    Rob's Guacamole

    4 ripe Mexican avocados
    1/2 cup minced red onion
    2 tbsp minced jalapeno peppers
    2 tbsp fresh lime juice
    2 tbsp (I used 2 cap-fulls) extra-virgin olive oil
    3 cloves garlic, minced
    3/4 tsp salt
    3/4 tsp pepper
    1/2 plum tomato, seeded and diced

    Mash (using a potato masher) avocados first, then add the rest of the ingredients and mix. Cover and store in fridge.

  12. Yum, now I'm craving avocado - I love it on homemade steak sandwiches using fillet steak - tonights dinner all sorted, thanks for the inspiration!

  13. How many avocados are required? Thanks.+

  14. This is the best recipe ever! It's very similar to a recipe from my Mexican friend; she also adds some cilantro for brightness.


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