Copycat Chipotle Guacamole
Make restaurant-quality Chipotle Guacamole at home with this copycat recipe. Fresh, smoky, and loaded with anti-inflammatory ingredients.
Ingredients
- 3 ripe Hass avocados
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh cilantro
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce from the can
- 1/4 cup red onion, finely diced
- 1/4 cup Roma tomato, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cumin
- 1 pinch cayenne pepper
- 2 tablespoons diced jalapeño (optional)
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon honey
Instructions
- 1
Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a medium bowl.
- 2
Add the fresh lime juice immediately to the bowl and mash the avocados to your desired consistency, leaving it slightly chunky rather than completely smooth.
- 3
Finely mince the chipotle pepper from the adobo can and add it along with one tablespoon of the adobo sauce to the mashed avocados.
- 4
Fold in the diced red onion, Roma tomato, minced garlic, cilantro, and parsley until evenly distributed throughout the guacamole.
- 5
Sprinkle the sea salt, black pepper, cumin, and cayenne pepper over the mixture and gently fold to combine without overmixing.
- 6
Taste the guacamole and adjust the lime juice, salt, or chipotle heat to your preference, keeping in mind that flavors develop slightly as it sits.
- 7
If using optional jalapeño for extra heat, add it now and fold gently to incorporate.
- 8
Stir in a tiny pinch of honey to balance the smoky heat and round out the flavors, as Chipotle does with their version.
- 9
Transfer to a serving bowl and serve immediately with tortilla chips, or cover tightly with plastic wrap and refrigerate for up to two hours before serving to preserve the bright green color and fresh taste.
- 10
If making ahead, place the avocado pit in the center of the guacamole to help prevent browning until ready to serve.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| sea salt (1/2 teaspoon) | potassium chloride salt substitute (1/4 teaspoon) | Reduces sodium intake while maintaining saltiness, beneficial for blood pressure and heart health |
| honey (1/2 teaspoon) | fresh lime juice (additional 1 teaspoon) | Eliminates added sugar and provides acidity to balance smoky heat while maintaining brightness |
| red onion, raw (1/4 cup) | green onion or scallion (3 tablespoons) | Milder, less inflammatory option that's easier to digest while providing similar aromatic properties |
| adobo sauce (1 tablespoon) | smoked paprika (1/2 teaspoon) plus lime juice (1 teaspoon) | Reduces sodium from the canned sauce while maintaining smoky flavor and adding anti-inflammatory compounds |
| Hass avocados (3) | mixture of 2 Hass avocados plus 1/2 cup Greek yogurt | Reduces calorie density while adding probiotics for gut health and maintaining creamy texture |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 18g |
| Saturated Fat | 2g |
| Cholesterol | 2mg |
| Sodium | 310mg |
| Carbohydrates | 16g |
| Fiber | 9g |
| Sugar | 1g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
