Guacamole (Chipolte CopyCat version) from @KatrinasKitchen

I’m having chips and guacamole for dinner. I’ve decided that’s an advantage of being an adult. You can have chips and guacamole for dinner and nobody can stop you.

With my extreme love of all things avocado I’m ashamed to say that I’ve never made guacamole at home. I remember buying an avocado at some point in the past 10 years but I can’t remember doing anything with it. Well that all ended this week. In fact I made it TWICE in the past 7 days! Just so you know it DID accompany a full meal earlier in the week with whole grain turkey tacos and sweet corn cake. Inspired by my obsession with Chipotle guacamole I give you my version!

It’s really very simple. I haven’t met a guacamole I didn’t like, however there are some I like better than others. For me Chipotle gets it just right. I like for the avocado to be the star in my guacamole. Garlic, tomatoes, onions, and other spices have their place in my kitchen but I really wanted the avocado to stand out here so I made this as simple as possible.

Guacamole (Chipolte CopyCat version) from @KatrinasKitchen

Here’s the lineup: avocado, shallot, lime juice, cilantro, and salt. That’s it folks! I would have juiced a lime myself but they were only selling limes by the bag at my local grocery store and I didn’t really have the need for 30 key limes. If I had a “real” lime I would have probably included some of the lime zest. On a side note I did make this recipe last week with lemon juice. Just my opinion – but I didn’t think the lemon gave the dip enough kick. The lime really did it for me. Also although I didn’t try it I think red onion would be a good substitute for the shallot.

Guacamole (Chipolte CopyCat version) from @KatrinasKitchen

Guacamole (Chipolte CopyCat version) from @KatrinasKitchen

Copycat Chipotle Guacamole


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  • 2 California avocados
  • 1 TBS lime juice, and some zest if you have it
  • 1 shallot, finely minced (red onion would be a good substitute)
  • 1/4 tsp salt
  • 1 Tablespoon fresh cilantro, chopped


  • Cut the avocados down the middle and twist the halves to expose the pit. Bring down your knife on the pit of the avocado and twist it free using the blade of your knife.
  • Spoon out the flesh into a medium sized bowl and use a fork to mash to the consistency you like. Add the juice of 1 lime (about a tablespoon), cilantro, and the salt.
  • Finely mince one shallot and add to the bowl and add cilantro. If you are using red onion I would use about a quarter of a softball sized red onion.
  • Stir, cover, and chill for about an hour.
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.