Chipotle-Style Guacamole
This version replaces industrial seed oils and processed additives with nutrient-dense organic avocados and fresh citrus for a clean, anti-inflammatory appetizer.
- Cuisine Mexican
- Course Appetizer
- Prep 15 min
- Serves 4
Ingredients
- 3 large organic Hass avocados
- 1/2 cup organic Roma tomatoes (seeded and diced)
- 1/4 cup organic red onion (finely diced)
- 2 tbsp fresh cilantro (minced)
- 1 small organic jalapeno pepper (seeded and minced)
- Juice of 1 large organic lime
- 1 clove organic garlic (minced)
- 1 tsp sea salt
- 1/2 tsp ground cumin
Clean swaps
How we upgrade the restaurant version with better ingredients.
- Canola oil (often used in restaurant batches) → Natural avocado fats — Eliminates inflammatory omega-6 rich industrial seed oils.
- Commercial guacamole seasoning packets → Sea salt and ground cumin — Avoids anti-caking agents, MSG, and artificial flavorings.
- Conventional tomatoes → Organic Roma tomatoes — Reduces pesticide residue from commercial farming.
Instructions
- Pit and peel the avocados, placing the flesh into a large mixing bowl.
- Mash the avocados with a fork or potato masher until they reach your preferred texture (keep it slightly chunky for authentic style).
- Fold in the diced tomatoes, red onion, minced jalapeno, and garlic.
- Stir in the fresh cilantro and ground cumin.
- Pour in the lime juice and sprinkle with sea salt.
- Toss everything together gently to combine and serve immediately with organic corn chips.
FAQ
Is this Chipotle-Style Guacamole gluten-free?
Yes, this recipe is naturally gluten-free. Ensure your serving chips are certified gluten-free.
How do I prevent the guacamole from oxidizing (turning brown)?
Keep the surface lightly coated with a teaspoon of avocado oil or extra lime juice, and store in an airtight container until ready to serve.
Cooked it?
Mark it made — add a photo if you like.