Copycat Chipotle Guacamole

Do you love the guac at Chipotle?  Looking to recreate it at home?  Look no further!  My copycat Chipotle guacamole is quick, easy, and only five, real food ingredients.  

I am told that there are people that don’t like avocados.  Like, they are really, truly out there in the world.  Fact.  I do not understand these people one bit.  (I’m also realizing that this is a bit of a soapbox for me.  I’ve rambled on this topic before…)  I’m also realizing that I’ve got a lot of recipes on my blog involving avocados (like this one and this one).  

Seriously, I think we might have a problem at our house (a really yummy, nutrient dense problem).  How could something sooooo delicious, creamy, satisfying,  and satiating be so good for you.  It’s true folks.  And we only have God to thank for it.  You can just pick them off the tree in their absolute deliciousness.  So, without further ado, here’s another avocado recipe for you–my copycat Chipotle guacamole.

Foodie FAQ’s…

Exactly how “simple” and “easy” is this recipe?

It uses only five simple ingredients and takes about 10 minutes to make (max!).  Easy peasy!

How ripe is ripe for guacamole-making avocados?

Soft and a bit squishy!  If they’re super, super squishy, I’d probably rather turn them into cookies, but they’d probably still work.  Typically, when I buy them at the store, they’re about as squishy as baseballs.  I leave them out on the counter until they’re soft.  (I’ve even experimented with freezing them whole, but the jury’s still out with me on that one.)

What sort of kitchen tools will I need?

You could get all fancy with a mortar and pestle if you have one, but I don’t.  I just chop on my cutting board, throw everything into a bowl, and mash with my pastry blender!  Yep, my pastry blender serves two purposes–cutting butter into scones and mashing up guac.  You could use two forks if you’re in a pinch.  A potato masher would work great, too.

I do also really love this lime juicer that I have.  There are zero seeds in my food.  Plus, it so easily extracts every last drop of juice from my citrus fruits without inducing an arm workout for the day.  I use it for lemons and quartered oranges in other recipes.  However, don’t stress if you don’t have one of these.  Juice your limes however you like.

Could I make this in a blender or food processor?

I suppose you could, but I’d much rather not.  Personally, I think guac should be a bit chunky, so I think the food processor or blender would just make it much too smooth.  However, you do you here.  Use the blender if you prefer.

Is this recipe allergy-friendly?

Quite so!  Gluten-free, dairy-free, paleo, keto…I know very few people allergic to the ingredients in this guac.  Should be safe for just about everyone.  (Unless you’re one of those 13% of people for whom cilantro tastes like soap.  In that case, leave the cilantro out I guess.  I truly feel sorry for you…it’s not your fault!)

Yield: 4-6 servings

Copycat Chipotle Guacamole

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Print

Only five simple ingredients and ten minutes prep time, max! It's so easy, you may just decide to have guac on hand at.all.times.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 large avocados, very soft
• 1 medium lime
• 1 t. himalayan pink salt
• 1/2 medium red onion
• 1/2 c. fresh cilantro
• 1/2 jalapeno, optional

Instructions

1. Cut each avocado in half and remove the pit. (Stabbing the pit with the blade of a large chef's knife should remove the pit easily if the avocado is properly ripe.)
2. Use your fingers to peel the skin off of the fruit. Discard the skin and throw the fruit into a large bowl.
3. Cut the lime in half, and squeeze the juice into the bowl with the avocado.
4. Add the pink salt. (The lime juice and salt get to work on the avocado while you do a little chopping.)
5. Dice the red onion and coarsely chop the cilantro. If using, remove the seeds from the jalapeño, and very finely dice it.
6. Add the onion, cilantro, and jalapeño to the bowl.
7. Use a pastry blender to mash and mash and mash all the ingredients together to your desired level of smoothness.
8. Taste and add additional salt or lime juice if necessary.
9. Allow to set at room temperature or in the refrigerator for 30-60 minutes or so while you make the rest of your dinner to allow the flavors to merry a bit more. (If you can wait that long. We usually can't.)
10. Enjoy with tortila chips, on top of tacos, or dip with carrots and jicama sticks!

Notes

When dicing the jalapeno, wear gloves, or, at least, put some plastic bags on your hands! Especially if you wear contacts. You can thank me later. And, also, I'm certainly not speaking from experience or anything.

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