I present a smoky chipotle guacamole that makes your tacos and nachos the Super Bowl’s most-talked-about crowd-pleaser.

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I am obsessed with this Chipotle guacamole because it hits hard and refuses to behave. I love the creamy hit of ripe Hass avocados against that smoky, tangy push from a minced chipotle pepper in adobo.

It smells unapologetic, the kind of dip that steals bowls at parties and makes people ask what you put in it. But it is not trying to be fancy.

Just bold, messy, and impossible to ignore. I bring it to every Super Bowl spread and watch chips disappear.

Trust me, you will come back for more. Serious snack energy, zero apologies, bring extra napkins.

Ingredients

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Avocados: creamy base, rich and buttery, makes it irresistibly spoonable.
Plus lime juice: bright tang that wakes everything up, cuts the richness.
Red onion: sharp crunch and bite, keeps the guac from feeling flat.
Basically cilantro: fresh, herbaceous lift that makes it taste lively and alive.
Jalapeño: fresh heat and peppery kick, you’ll control how much it bites.
Roma tomato: juicy pop and mild sweetness, adds pleasant texture contrast.
Chipotle pepper and adobo: smoky, spicy depth — start slow, it packs heat.
Garlic: savory punch, small but mighty, it wakes the whole dip up.
Kosher salt: essential seasoning, it pulls the flavors together and brightens.
Black pepper: subtle warmth and peppery finish that keeps it interesting.
Extra lime: small citrus boost that brightens and sharpens the overall flavor.

Ingredient Quantities

3 ripe Hass avocados (about 1 1/2 lb), room temp

2 tablespoons fresh lime juice (about 1 lime), plus extra to taste

1 to 2 tablespoons finely chopped red onion (about 1/4 small red onion)

2 tablespoons chopped fresh cilantro, loosely packed

1 jalapeño, seeded and finely minced (leave seeds if you want more heat)

1/2 small Roma tomato, seeded and diced (about 2 tablespoons)

1 minced chipotle pepper in adobo, plus 1 teaspoon adobo sauce (start with less, it gets spicy)

1 small garlic clove, minced (optional but recommended)

3/4 teaspoon kosher salt, adjust to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Cut avocados in half, remove pits, scoop flesh into a medium bowl and lightly mash with a fork until mostly smooth but still a little chunky.

2. Immediately add 2 tablespoons fresh lime juice and stir, this helps keep it from turning brown.

3. Stir in 1 to 2 tablespoons finely chopped red onion, 2 tablespoons chopped cilantro, 1 minced jalapeño (seeded or not, your call), and 1/2 small Roma tomato diced.

4. Add 1 minced chipotle pepper in adobo and 1 teaspoon of the adobo sauce, start with half the pepper if you want less heat then add more after tasting.

5. Mix in 1 small minced garlic clove if you like garlic, then season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

6. Taste and adjust: add more lime juice if it needs brightness, more salt for seasoning, or another little pinch of adobo for heat.

7. If you want it extra smooth use a potato masher or pulse briefly with an immersion blender, but dont overdo it or you lose texture.

8. Transfer to a serving bowl, press plastic wrap directly onto the surface of the guacamole to limit air contact and prevent browning if youre storing it.

9. Let sit 10 to 15 minutes for flavors to meld before serving with chips, tacos, or nachos, or chill up to a few hours.

Equipment Needed

1. Cutting board
2. Chef’s knife or paring knife
3. Medium mixing bowl
4. Fork (for mashing)
5. Measuring spoons (tsp and Tbsp)
6. Citrus juicer or reamer
7. Spoon or spatula (for stirring and scraping)
8. Plastic wrap or airtight container (to press onto guac and store)

FAQ

Q: How do I tell if an avocado is ripe? A: Gently press the stem end. If it gives slightly and feels soft but not mushy, its ripe. If it’s hard, wait a couple days; if it feels very squishy or the flesh is dark when opened, it’s overripe.

Q: Can I make this guacamole ahead of time? A: Yes, you can make it a few hours ahead. Press plastic wrap directly onto the surface to limit air contact and refrigerate. Flavor might dull a bit, so add a little extra lime and salt just before serving.

Q: How do I control the heat level? A: Start with half the minced jalapeño and half a chipotle pepper plus a little adobo. Taste and add more if you want heat. Leaving jalapeño seeds in will make it hotter.

Q: What if I don’t have a chipotle in adobo? A: Use smoked paprika plus a pinch of cayenne or chili powder to mimic the smokiness and heat, or use canned chipotles if you have them. Fresh roasted poblano added for flavor but it won’t be the same.

Q: How long will leftovers keep? A: With plastic pressed onto the surface and sealed, it will stay okay in the fridge for 24 to 48 hours. After that it usually gets browner and the texture changes.

Q: What’s the best way to stop guacamole from browning? A: Keep the surface covered with plastic wrap so there’s no air contact. You can also tuck an avocado pit in the dip, or add a little extra lime juice on top. None of these stop it forever, but they slow browning.

The Actual Chipotle Guacamole Recipe Substitutions and Variations

Avocados: If Hass arent available use 3 ripe Fuerte or 4 small avocados, aim for same creamy texture. Or for lower fat, swap half the avocado with 1 cup mashed peas, it keeps the green color and adds body.
Jalapeño: Use 1 serrano for more heat or 1/2 poblano for milder, smokier flavor. Remove seeds to tame the spice, leave them in if you like it hot.
Chipotle in adobo: If you dont have a can, stir in 1/2 to 1 tsp smoked paprika plus 1/2 tsp tomato paste and a splash of lime to mimic the smoky, tangy punch. Start small, you can always add more.
Cilantro: Substitute flat-leaf parsley for a fresher, less soapy taste, or use a mix of half parsley and half mint for a bright twist that still plays nice with lime.

Pro Tips

1. Pick slightly soft but not mushy avocados. If they’re rock hard put them in a paper bag with a banana for a day to speed ripening, or microwave each for 10 seconds if you’re desperate. Don’t use overripe ones or your guac will be brown and watery.

2. Add lime juice right after mashing and taste as you go. Lime not only flavors it, it actually slows browning. If it still looks a bit dull after 20 minutes, squeeze a tiny bit more lime over the top before serving.

3. Keep some texture by mashing with a fork instead of blitzing it. If you want it extra creamy, use a potato masher or pulse very briefly with an immersion blender, but stop early or it turns into paste.

4. Balance heat and smoke carefully. Start with half the chipotle and a little adobo, taste, then add more. Chipotle can become overpowering fast, so build the flavor slowly.

The Actual Chipotle Guacamole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I present a smoky chipotle guacamole that makes your tacos and nachos the Super Bowl's most-talked-about crowd-pleaser.

Servings

servings

Calories

247

kcal

Equipment: 1. Cutting board
2. Chef’s knife or paring knife
3. Medium mixing bowl
4. Fork (for mashing)
5. Measuring spoons (tsp and Tbsp)
6. Citrus juicer or reamer
7. Spoon or spatula (for stirring and scraping)
8. Plastic wrap or airtight container (to press onto guac and store)

Ingredients

3 ripe Hass avocados (about 1 1/2 lb), room temp
2 tablespoons fresh lime juice (about 1 lime), plus extra to taste
1 to 2 tablespoons finely chopped red onion (about 1/4 small red onion)
2 tablespoons chopped fresh cilantro, loosely packed
1 jalapeño, seeded and finely minced (leave seeds if you want more heat)
1/2 small Roma tomato, seeded and diced (about 2 tablespoons)
1 minced chipotle pepper in adobo, plus 1 teaspoon adobo sauce (start with less, it gets spicy)
1 small garlic clove, minced (optional but recommended)
3/4 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper

Directions

Cut avocados in half, remove pits, scoop flesh into a medium bowl and lightly mash with a fork until mostly smooth but still a little chunky.
Immediately add 2 tablespoons fresh lime juice and stir, this helps keep it from turning brown.
Stir in 1 to 2 tablespoons finely chopped red onion, 2 tablespoons chopped cilantro, 1 minced jalapeño (seeded or not, your call), and 1/2 small Roma tomato diced.
Add 1 minced chipotle pepper in adobo and 1 teaspoon of the adobo sauce, start with half the pepper if you want less heat then add more after tasting.
Mix in 1 small minced garlic clove if you like garlic, then season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Taste and adjust: add more lime juice if it needs brightness, more salt for seasoning, or another little pinch of adobo for heat.
If you want it extra smooth use a potato masher or pulse briefly with an immersion blender, but dont overdo it or you lose texture.
Transfer to a serving bowl, press plastic wrap directly onto the surface of the guacamole to limit air contact and prevent browning if youre storing it.
Let sit 10 to 15 minutes for flavors to meld before serving with chips, tacos, or nachos, or chill up to a few hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.