I love guacamole. And I really love Chipotle’s guacamole. They keep it simple and mash it to perfection. I set out to replicate their recipe at home so I could enjoy their addictive guacamole anytime I want.
I was pleased to find that they actually published their recipe online. You can even find YouTube tutorials from Chipotle employees to walk you through it step by step. After watching a couple videos, reviewing the recipe and making the guacamole twice, I found I didn’t have to change much at all. It is healthy, allergy-friendly and tastes just like the real deal. I seasoned it to my liking which is one of the benefits of making it yourself!
There are a couple of key things to know to get perfect Chipotle guacamole:
- Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside. You don’t want it underripe or it won’t get creamy. To speed up ripening you can can store the avocado near a banana or in a brown paper bag. And you don’t want it overripe or it will be too creamy. To slow the ripening process you can store your avocado in the refrigerator.
- Mash with a potato masher. This allows for some chunks but makes it perfectly creamy. I used to chop and then try and mash with a fork and that just won’t cut it. And a blender or food processor would make it too smooth. The potato masher is the perfect in-between, easy solution. Just brilliant. I will never prepare it any other way from now on! Chipotle also suggests mashing it immediately with the lime juice to prevent it from browning. See image below for the mashed avocado, lime and salt using a potato masher.
- Leave out the garlic, tomatoes and black pepper. Chipotle keeps it simple. Garlic can overpower guacamole. It really doesn’t need it. Tomatoes mess with the texture and many people hate raw tomatoes. One less thing to chop! The black pepper really changes the flavor too. Without it it just tastes better. And I’m a huge pepper fan – use it on just about everything! But not this one.
After mashing the avocado with the lime juice and salt you simply add in the diced jalapeno, red onion and cilantro. I recommend a fine dice similar to how Chipotle does it.
And here it is all perfectly mixed together.
Then serve it with chips or use it on any Mexican inspired dish you want. Chipotle coats their tortilla chips in lime juice and salt.
As if you need another reason to love guacamole, here are some of the amazing health benefits of avocados. Avocados contain heart-healthy monounsaturated fat and nutrients that actually reduce your cholesterol levels, promote healthy vision and potentially protect against cancer. They contain folate, vitamins E, C, and B6. Plus, they are high in dietary fiber – great for overall heart health and digestion. And, avocados contain 60% more potassium per ounce than bananas!
This makes a great snack or appetizer for game day, Mexican dinner night in or really any day when you want some creamy spice in your life.
If you give this recipe a try, please tag your pictures @eatingbyelaine / #eatingbyelaine so I can see your creations.
- 2 perfectly ripe avocados
- 2 teaspoons fresh lime juice (I used the juice of one lime)
- ¼ teaspoon kosher salt (I used fine sea salt)
- ¼ cup red onion, finely diced
- ½ jalapeno, finely diced with some seeds included (the more seeds the spicier it will be)
- 2 tablespoons fresh cilantro, finely chopped
- Halve a couple of avocados, remove the pit, and scoop out the flesh. Place the avocados, lime juice and salt in a medium mixing bowl and mash with a potato masher until smooth and creamy (with a few chunks remaining if desired).
- Stir in the red onions, jalapeno and cilantro until everything is mixed together well.
- Taste the guacamole and adjust seasonings and ingredients if necessary. Add more jalapeno to make it spicier. Add more salt for more saltiness. You may also like to add more lime juice or cilantro depending on your preference.
- Serve with chips and enjoy! Chipotle seasons their tortilla chips with fresh lime juice and salt.
I never saw guacamole so perfectly creamy and yet chunky. I really do swear by this potato masher method.