Chipotle Guacamole
My version of Chipotle's guacamole: ripe Hass avocado mashed with cilantro, red onion, jalapeño, salt and a blend of lemon and lime juice. It serves 4 and takes about 10 minutes.
Servings 4 servings
Calories 90kcal
Equipment
Ingredients
Citrus Juice
- 2 small limes this is a ratio; scale up as needed
- 1 large lemon
Guacamole
- 2 small ripe Hass avocados
- 2 tablespoon cilantro chopped
- ¼ cup red onion medium diced
- 1 tablespoon jalapeno finely diced
- 2 ½ teaspoon citrus juice lemon/lime blend
- ½ teaspoon Morton kosher salt
Instructions
Make the Citrus Juice
- Juice 2 small limes and 1 large lemon. Strain out all pulp and seeds. This is a ratio, not a fixed quantity. Scale up as needed. Store in the fridge for about a week, or freeze it.
Make the Guacamole
- Cut avocados in half, remove the pit, and scoop the flesh into a bowl. Add the cilantro, red onion, jalapeno, citrus juice, and salt. Mash with a fork or potato masher until smooth. Adjust seasoning with extra citrus juice and salt.
Video
Notes
Chipotle's own recipe: Chipotle posted its guacamole recipe on April 23, 2020: 2 ripe Hass avocados, 2 teaspoons of lime juice, 2 tablespoons of chopped cilantro, ¼ cup of diced red onion, half a jalapeño with its seeds and ¼ teaspoon of kosher salt. Mine uses the lemon and lime blend, a little more of it, and twice the salt.
The citrus juice: Two small limes to one large lemon, strained. You only need 2 ½ teaspoons here; the rest keeps about a week in the fridge, or freeze it.
The salt: People who've worked at Chipotle have said it uses Morton's coarse kosher salt, so the salt on this card is Morton kosher salt (about 4.8 grams a teaspoon). If you only have Morton table salt, use about a fifth less by the spoon.
Storage: 2 to 3 days in a covered container in the fridge.
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Nutrition
Serving: 1g | Calories: 90kcal