I grew up without avocados in my life so I need to make up for lost time. That means I enjoy avocados whenever I get the chance. I usually eat them straight up with a spoon, but occasionally I like to turn them into guacamole. Recently I learned that Chipotle Mexican Grill decided to share their awesome guacamole recipe, and now I'm sharing it with you. Thank you, Chipotle!
Before you can make really good guacamole, you have to start with beautifully ripe avocados. Here's a nifty chart that shows the various stages of ripening.
In my personal experience, I find the closer avocados are to being ripe when I buy them, the more bruised they tend to be - probably because lots of people have been squeezing them. So I like to buy them when they're still very green and firm. Then they can ripen to perfection on the counter, safe from frisky hands. When they're perfectly ripe, they can be stored in the fridge for several days to prevent over ripening.
Start with a couple of perfectly ripe avocados, red onion, fresh lime, fresh cilantro, a little jalapeno, and some salt. Honestly, anyone can make it.
Ok, scoop the ripe fruit out of the avocado shells and put it in a bowl. I like to use a shallow bowl - it's easier to mash and mix the guacamole that way.
Now we need a little fresh lime juice. It adds great flavor and helps keep the guacamole from oxidizing (turning brown).
Please note the correct way to use a citrus press. The cut side of the lime goes down, not the other way around. Hey, that kind of rhymes.
I'm always amazed how much more juice you get when you use a citrus press. It's crazy.
Two teaspoons of lime juice go into the bowl. Add the salt too and toss well.
Then add the finely chopped red onion....
And 1/2 of a jalapeno, minced....
And lastly, a couple of tablespoons of chopped fresh cilantro.
Mix and mash until you get the consistency you desire. Serve immediately.
Store guacamole in an airtight container with plastic wrap pressed directly on the surface.
Chipotle's Famous Guacamole
makes about 2 cups
- 2 ripe Haas avocados (skin should be dark and the flesh should give slightly under gentle pressure)
- 2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon kosher salt
- 1/2 jalapeno, finely chopped (including seeds)
- 2 tablespoons chopped fresh cilantro
- 1/4 cup finely minced red onion
- Carefully cut avocados in half and remove pits.
- Use a spoon to scoop fruit into a mixing bowl and toss with lime juice.
- add salt and mash with fork or potato masher to desired consistency.
- Stir in jalapeno, cilantro, and red onion.
- Taste and adjust seasoning if needed.
Adapted from Chipotle Mexican Grill