If you like Chipotle Mexican Grill’s lime and cilantro spiked guacamole, this Chipotle Guacamole recipe is for you. It will fulfill all of your tortilla chip dipping fantasies. Most restaurant meals are simple to recreate at home. All you need is the correct formula to make it as authentic as possible.
Copycat Chipotle Guacamole Recipe by MARTA RIVERA
The Chipotle Guacamole recipe that you’ll find here is the real deal. You can make as much chipotle guacamole as you like at home with just seven ingredients and a few minutes of your time by mashing the avocados.
While having Chipotle’s guacamole in your meal you will enjoy the spiciness from the jalapenos and that blast of lime that smacks you. Low calories in guacamole make it one of the go-to options when following a Keto-diet.
How to Pick the Best Avocados for Chipotle Guacamole Recipe:
The main ingredient in Chipotle’s guacamole is buttery-soft Hass avocado. Many people stress over how to pick the perfect avocado.
Picking the perfect avocado is an easy task:
- Does the avocado still have its nubby stem? Chances are it’s not brown on the inside. Refer to that nub as the avocado’s lifeline, which keeps it from ripening faster, so always choose an avocado with that woody stub still attached.
- Choose an avocado that, when pressed lightly with your thumb, yields to the pressure ever so slightly. If it feels extremely soft, it’s too far gone. If it’s rigid and hard, it isn’t ripe. Your avocados are guac-ready when you press them and it feels like pressing into a just-ripened yellow banana. Not too hard, but not terribly mushy, either.
How To Store Guacamole?
Prepared guacamole should be stored in the refrigerator with plastic wrap pressed against the surface of the dip. It will keep for no longer than three days. Any longer, and you’re condemned to scooping up dismally greyish brown guacamole.
The Best Chipotle Guacamole recipe (Keto-Diet)
- 4 ripe Hass avocados
- 3 cloves garlic
- 1/2 tsp kosher salt, plus more to taste
- 1/2 medium red onion
- 1/2 large jalapeño, optional
- 1/4 cup chopped cilantro
- 2 tbsp fresh lime juice (squeezed from 1 large lime)
- Tortilla chips, store-bought or homemade
Make the garlic paste:
- Roughly chop the garlic cloves. Once the garlic has been chopped, sprinkle 1/2 teaspoon of salt over it and crush the salt and garlic together by dragging the flat side of your knife over the mixture. This step should take no more than 1-2 minutes.
Mince the vegetables:
- Mince the red onion and jalapeño pepper. Cut the pieces of both into cubes smaller than 1/4 inch (for the onion) and 1/8 inch (for the pepper). You should have about 1/4 cup of red onions and 1 tablespoon jalapeños. Discard the jalapeño seeds for a milder dip.
Mix the guacamole:
- Slice and scoop out the avocado, then add it to a large bowl. Mash the avocado lightly with a fork, but leave it a little chunky for now. The avocado will become smoother once you mix everything together.Add the garlic paste, red onion, jalapeño pepper, and cilantro to a large bowl.Pour the lime juice into the bowl and fold the ingredients together, gently, until everything is mixed. Taste the guacamole and add more salt, to taste.
Cover and store:
- If you don’t intend to eat the guacamole right away, press a piece of plastic wrap directly onto its surface, and cover the bowl with a lid. Keep the guacamole refrigerated for up to 3 days. The surface of the guacamole might still brown, but just scrape the top off to reveal the bright green guac below!