Who doesn’t love guacamole? Smashed up avocado blended perfectly with just a hint of spice, yum! And while a good guac is easy to make, you need a good recipe to make it right, each and every time. This recipe delivers just that, perfect guacamole the first and hundredth time. Learn how to make perfect homemade guacamole in our latest installment of the Copycat Chipotle Mexican Grill Recipes series.
Why you’ll love this recipe
Great guacamole needs two things: perfectly ripe avocados and balanced flavor. To much salt? You’ll know it. Too much heat? You’ll scare people off. This recipe is tried and true, the best of all worlds that goes perfectly on a taco, in a bowl or simply on a chip. There’s a reason this recipe for Chipotle’s guacamole is such a hit!
Plus, now you can get that same guac at home, for no extra charge!
What is homemade guacamole?
The absolute pinnacle for mexican condiments. Perfectly ripe avocados are mashed up, then mixed with olive oil, salt, jalapeno, cilantro, lemon juice and red onion. The result is a spoonful of flavor. Creamy, spicy, salty. Goes great with just about every mexican dish you can think of.
Nerd Chefs Tips and Tricks
- The number one key is is buying a perfectly ripe avocado. There are two ways to do this. The first is feel. If you press on the avocado, it should be firm enough to just hold the shape of your imprint, barely.
- The second way to tell if your avocado is by the color of the stem. Pop off the stem of the avocado and look at the base. If it is green, the avocado is not yet ripe. An unripe avocado won’t mash well, so leave it be. If it’s brown – almost woody – in color, you’re in business. If it’s black in color, it’s overripe and should be discarded.
- There is one main difference between this and Chipotle’s guacamole, and that’s tomato. I add it simply because I like it. If you truly want the recipe to match the scoop you’ll get in store, skip the tomatoes.
- I make my guacamole in a food processor. I do this because it makes the guacamole incredibly smooth, while also doing it lighting quick. If you don’t have that, simply mash your avocado with the back of a spoon or a potato masher in a bowl. Mix everything together by hand until well mixed.
- As you are probably well aware, avocados and oxygen do not mix well. because of this, we don’t want to cut into our avocados until we’re ready to toss them into the processor. If you have leftovers, place them in a bowl and cover tightly with plastic wrap. For the best result, push down on the plastic wrap so that it fully presses right up to the guacamole. Any air pocket will cause it to spoil, so we’re looking for as tight of a seal as possible!
How to make Homemade Guacamole
This recipe is pretty straight forward. Begin by getting all your ingredients ready, leaving the avocados for last. To do this, peel your red onion and chop into large wedges and add to food processor. Cut cilantro from bunch and add to processor.
Cut jalapeno peppers in half. Using a spoon, scoop out all seeds and the white membrane. This is where most of the spice lives, we want that out. As a tip, I wear a glove when I do this to keep the oils from getting on my hands and eventually burning my eyes.
Add olive oil through opening on top and let run for another 10 seconds or so. Guacamole should be pretty smooth at this point. Remove to a bowl and serve immediately.
What to serve homemade guacamole with?
The favorites here are a must. This goes great on a chipotle chicken bowl, for when you want to make the real thing at home. I love it on burritos or tacos as well. Also, if you’re having a party, it’s always a hit to put it out in a bowl alongside a bowl of quality tortilla chips.
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Creamy and full of flavor, avcados are mashed and mixed with tomatoes, cilantro, olive oil, salt, jalapenos and more to create perfect guacamole. Great as a condiment or a dip!
- 2 roma tomatoes, cut into large chunks
- 1/2 red onion, cut into large chunks
- 1 tbsp olive oil
- 1/2 lemon (juice)
- 1/2 lime (juice)
- 1 tsp salt
- 2 tbsp fresh cilantro
- 1 jalapeno pepper (cut in half with seeds and white membrane removed)
- 2 avocados
- Peel your red onion and chop into large wedges and add to food processor. Cut cilantro from punch and add to processor. Cut jalapeno peppers in half. Using a spoon, scoop out all seeds and the white membrane. Squeeze in juices from lemon and lime. Chop your tomatoes and add as well.
- Slice your avocados in half using an avocado slicer . Peel skin off and add avocados to the processor.
- Close lid to the processor and pulse about 10-15 times. Add olive oil through opening on top and let run for another 10 seconds or so. Guacamole should be pretty smooth at this point.
- Remove to a bowl and serve immediately.
- Category: Condiments, Dips
- Cuisine: Mexican
- Serving Size: 1/4 cup
- Calories: 131
- Sugar: 4.5g
- Fat: 10.8g
- Saturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 9.4g
- Fiber: 2.5g
- Protein: 1.3g
- Cholesterol: 0mg
Keywords: Guacamole, Avocados, Taco Night