Chipotle-Style Guacamole with Lime and Jalapeño

Why You’ll Love This Recipe

• Spot-on imitation of the beloved fast-casual classic: clean, bright, limey, and fresh.
• Chunky-smooth texture that’s perfect for scooping, not a puree.
• Smart mixing order and a quick lime soak keep flavors balanced and browning at bay.
• Six pantry-friendly ingredients, ready in minutes.

Grocery List

• Produce: Hass avocados, limes, red onion, jalapeño, cilantro
• Dairy: none
• Pantry: kosher salt (Diamond Crystal or Morton)

Full Ingredients

For the Guacamole

• 2 ripe Hass avocados (8–9 oz each; about 425–500 g total flesh)
• 2 teaspoons fresh lime juice (10 ml), plus more to taste
• 1/2 teaspoon Diamond Crystal kosher salt (3 g), or 1/4 teaspoon Morton kosher salt
• 1/4 cup very finely minced red onion (about 40 g)
• 1/2 medium jalapeño, finely minced (about 10 g); include seeds for more heat
• 2 tablespoons finely chopped fresh cilantro (about 4 g), tender stems and leaves

Optional for Serving (not in the classic)

• Warm tortilla chips or warm corn tortillas
• Lime wedges

Step-by-Step Instructions

Step 1: Prep the aromatics

Finely mince the red onion and jalapeño so the pieces are no larger than sesame seeds; this keeps the guacamole cohesive and avoids watery bits. Chop cilantro finely, including tender stems for extra flavor.

Step 2: Build the seasoning base

In a medium mixing bowl, combine the lime juice and kosher salt, stirring until the salt dissolves. Add the minced onion and jalapeño and let them stand in the lime-salt mixture for 5 minutes. This quick soak tames harshness, evenly seasons the aromatics, and helps resist browning.

Step 3: Pit and scoop the avocados safely

Halve the avocados lengthwise, twist to separate, and remove the pits by scooping with a spoon (avoid striking the pit with a knife). Scoop the avocado flesh into the bowl with the lime-onion mixture.

Step 4: Mash to chunky-smooth perfection

Use a fork or potato masher to mash for 30–45 seconds until mostly smooth with plenty of pea-sized chunks. This texture mimics the restaurant style and keeps the guacamole scoopable without being runny.

Step 5: Fold in cilantro—gently

Sprinkle in the chopped cilantro and fold 8–12 gentle strokes with a spatula. Overmixing can make the guacamole pasty and release extra moisture from the onion.

Step 6: Adjust and finish

Taste and adjust with a pinch more salt or another 1/2–1 teaspoon lime juice. For serving within 30 minutes, spread the guacamole in a shallow bowl, smooth the surface, and serve at cool room temperature (about 68–72°F). To hold, lightly film the surface with 1 teaspoon lime juice and press plastic wrap directly onto the guacamole; refrigerate at 37–40°F until serving.

Pro Tips

• Ripeness check: A ripe Hass avocado yields to gentle pressure and the stem nub pops off cleanly to reveal green, not brown.
• Salt matters: Diamond Crystal grains are larger and lighter; if using Morton kosher, start with 1/4 teaspoon and add to taste.
• Texture control: Mash first, then fold in mix-ins. This keeps chunks intact and avoids overworked guacamole.
• Heat level: Keep some jalapeño seeds for gentle warmth; add more minced jalapeño for a bigger kick.
• Browning insurance: The lime-onion soak plus plastic wrap pressed directly on the surface greatly slows oxidation.

Variations

• Extra-mellow: Rinse the minced onion under cold water for 10 seconds before the lime soak to further tame sharpness.
• Spicier swap: Use serrano in place of jalapeño for a brighter, hotter finish.
• Roasted chile twist: Roast the jalapeño under a broiler until blistered, peel, mince, and fold in for gentle smokiness.

Storage & Make-Ahead

Best within 2 hours of making. To store up to 24 hours, spread guacamole in a small container, smooth the top, add a thin 1–2 teaspoon layer of lime juice, and press plastic wrap directly onto the surface before sealing with a lid. Refrigerate at 37–40°F. To serve, pour off excess liquid, stir gently, and re-season with a pinch of salt and a squeeze of lime. For make-ahead prep, mince onion, jalapeño, and cilantro up to 24 hours in advance and refrigerate in a covered container with 1 teaspoon lime juice.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 125 calories; 11 g fat (1.5 g saturated); 7 g carbohydrates; 5 g fiber; 1 g protein; 275 mg sodium.