Knock Off Chipotle Guacamole Recipes

COPYCAT CHIPOTLE GUACAMOLE

Steps:

• Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.
• Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.
• Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.

KNOCK OFF CHIPOTLE GUACAMOLE

Steps:

• After peeling avocados take core out and set aside.
• Place the insides of the avocado in a bowl.
• Take a potato masher and mash the avocados until it is a creamy consistency.
• Add, onion, cilantro, jalapeño, and spices over the avocado mixture.
• Stir the ingredients and then add juice from half of a lime.
• Stir and refrigerate until ready to serve.
• Note- to keep guacamole from turning brown add the cores that you set aside back in the bowl and place on top of the guacamole.
• For some reason this will keep it fresh for a longer period of time.

KNOCK-OFF OF CHIPOTLE® GUACAMOLE

Steps:

• Place avocados in a large bowl and mash, using a fork, until creamy with a few chunks remaining. Stir onion, jalapeno pepper, garlic salt, and cumin into avocado until guacamole is evenly combined. Squeeze lime juice into guacamole and stir.

CHIPOTLE GUACAMOLE

Steps:

• In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt.
• Smash with fork or pestle to a coarse paste.
• Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete.
• Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary.
• Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion.
• Serve immediately.