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Copycat Chipotle Guacamole

Copycat Chipotle Guacamole
  • Meal


  • Cusine



4 ripe Hass avocados

3 cloves garlic, peeled

1/2 teaspoon kosher salt, plus more to taste

1/2 medium red onion

1/2 large jalapeño, optional

1/4 cup chopped cilantro

2 tablespoons fresh lime juice

Tortilla chips, store-bought or homemade


Make the garlic paste: Roughly chop the garlic cloves. Once the garlic has been chopped, sprinkle 1/2 teaspoon of salt over it and crush the salt and garlic together by dragging the flat side of your knife over the mixture. This step should take no more than 1-2 minutes. Mince the vegetables: Mince the red onion and jalapeño pepper. Cut the pieces of both into cubes smaller than 1/4 inch (for the onion) and 1/8 inch (for the pepper). You should have about 1/4 cup of red onions and 1 tablespoon jalapeños. Discard the jalapeño seeds for a milder dip. Mix the guacamole: Slice and scoop out the avocado, then add it to a large bowl. Mash the avocado lightly with a fork, but leave it a little chunky for now. The avocado will become smoother once you mix everything together. Add the garlic paste, red onion, jalapeño pepper, and cilantro to a large bowl. Pour the lime juice into the bowl and fold the ingredients together, gently, until everything is mixed. Taste the guacamole and add more salt, to taste. Cover and store: If you don’t intend to eat the guacamole right away, press a piece of plastic wrap directly onto its surface, and cover the bowl with a lid. Keep the guacamole refrigerated for up to 3 days. The surface of the guacamole might still brown, but just scrape the top off to reveal the bright green guac below!