Chipotle Guacamole Recipe + Video
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This Chipotle guacamole recipe tastes just like the restaurant version! Recreate it at home with fresh ingredients at a fraction of the cost.
Fresh herbs along with bits of jalapeño and red onion speckle the creamy chunks of avocado in this Chipotle guac recipe. Citrus juice and salt finish it off for a simple and fresh dish you won’t be able to resist.
Not only does it come together in a snap, but it’s the only homemade version we ever serve in this house. Pair it with some cilantro lime rice and barbacoa and you’ll never need takeout again!
Looking for more copycat recipes? Check out my collection of popular restaurant-inspired dishes or use this tag to find newly uploaded creations!
Chipotle Guacamole Recipe Instructions
All you need is a few minutes of prep before putting it all together.
- Chop the jalapeno, red onion, and cilantro and transfer to a bowl.
- Add the avocado, citrus juices, and salt.
- Mash it all together with a fork.
It’s really that simple! Scale the amounts up or down depending on how much you need, then cover it in plastic until you’re ready to serve.
Helpful Tips and Tricks
- Wear gloves. It’s a good idea to protect your hands when handling jalapeños. The oils can cause irritations when transferred to the eyes and nose, and it’s easy to miss spots when washing with soap and water.
- Prevent browning. Wrap the bowl tightly with plastic wrap and press it down so it touches the guac itself. You can also cover the dip with a layer of water first. Just pour it off and give everything a quick stir before serving.
- Adjust the heat. I think the creaminess of the avocado balances out one jalapeño nicely. If you think it’s too much, only use half of the pepper or leave it out entirely.
Obviously, you can’t go wrong with a bowl of tortilla chips for dipping. This Chipotle guacamole recipe also tastes great with taquitos, shrimp, and veggie sticks.
Spoon some onto tacos and burritos or spread it on your favorite sandwiches. You can even put it on your burgers!
FAQ – Common Recipe Questions
How long does Chipotle guacamole last in the fridge?
With the proper protection, it should stay fresh for 3 to 4 days. A little bit of browning is safe to eat, but I would recommend making a new batch if the entire container has turned.
What else can I add to this Chipotle guac recipe?
Feel free to get creative depending on your texture and flavor preferences. Chopped tomatoes and bell peppers are popular additions, just be sure to remove all of the seeds before mixing them in.
If you want to include some extra seasoning, try some garlic powder or a little cayenne pepper for added heat.
With love from our simple kitchen to yours.
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Watch the video below to see how easy it is to make this recipe!
Chipotle Guacamole Recipe + Video
- 1 medium jalapeño, (deseeded, deveined and minced)
- 1/4 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished April 2021
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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!
As to the pit protecting the guacamole' from browning… there is more to it than the pit… see this article: http://www.livescience.com/33660-guacamole-avocado-pit-prevent-brown.html
Link no longer available
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.
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!
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.
Mayo on Avacado? That may just be the most digusting thing I have ever read
There are recipes calling for mayo to make guacamole. It's actually really good.
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
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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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.
Guacamole without any garlic: I don't think so. At least sprinkle a bit of garlic powder in it. Makes all the difference.
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)
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!
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. 🙂
Yep… this method has worked for me.
I've never done anything but, make sure the "saran wrap completely touched", the Guacamole…no 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!…
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. Hmmm…is there a special relationship between avocado and tomato?
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!
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.
Just made this for Superbowl. This is really, really good! Thanks for sharing the recipe…and thanks to "Rob." 😊
Yum, now I'm craving avocado – I love it on homemade steak sandwiches using fillet steak – tonights dinner all sorted, thanks for the inspiration!
How many avocados are required? Thanks.+
This is the best recipe ever! It's very similar to a recipe from my Mexican friend; she also adds some cilantro for brightness.
Why do you call it the chipotle guacamole there is no chipotle chiles in there.
I love Chipotles guac so much I absolutely had to try this. It is amazing! It is just like the restaurants style of guacamole, only it tastes more fresh! I will be making this with all of our burrito and taco nights from now on!