Don’t want to hear the backstory? Jump straight to the recipe.
Chipotle Guacamole was one of the recipes that we have been trying to recreate since the first time that we had it. It is always fresh and creamy and tastes amazing in a burrito or on top of a chip.
Luckily for us, Chipotle posted this recipe publicly in April of 2015. They have since removed the page, but we were able to recover it using the Internet Archive Wayback Machine. The screenshot to the left is the original post, and we have transcribed it below for you as well.
The trick to this recipe is to use the freshest ingredients that you can. Chipotle uses high quality produce that is hand chopped every day. Take extra care when choosing your produce.
You’ll also definitely want to practice your knife skills on this one. The red onion should be diced so that all pieces are small and similarly sized. We like this guide from SeriousEats for onion chopping and this one for seeding the jalepeno if you want to cut back on the heat.
- 2 ripe Hass avocados
- 2 teaspoons lime juice
- 2 tablespoons cilantro (chopped)
- ¼ cup red onion (finely chopped)
- ½ jalapeño, including seeds (finely chopped)
- ¼ teaspoon kosher salt
- 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 insid
- Cut the avocado in half and the remove the pit (carefully!)
- Scoop the avocados and place in a medium bowl.
- Toss and coat with lime juice.
- Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
- Fold in the remaining ingredients and mix well.
- Taste the guacamole (over and over) and adjust seasoning if necessary.
Store covered and refrigerated. One tip that we learned from Chipotle employees is to cover your guacamole with plastic wrap and push it all the way down so that the plastic is touching the guacamole. You can pour water on top of the plastic to create an even stronger barrier from the avocado-browning affects of oxygen.