Quick & Easy Guacamole that’s better than Chipotle? Those are fighting words at my house. Nothing, and I mean NOTHING, is better than Chipotle. Have you ever tried Chipotle’s guacamole? It’s as if they add a secret ingredient that makes it taste way too delicious (if there could ever be such a thing). Sitting down to enjoy my Chipotle guacamole has become a sensual and seductive experience where I savor each bite and carefully allocate the ever-so-small container to make it last throughout the entire meal. Yes, I said container. Don’t you order an extra guacamole on the side? I truly believed I would forever be enslaved to Chipotle’s guacamole…until now…
This quick and easy guacamole recipe is the BEST guacamole recipe I have ever encountered! Calling something the best is a big leap of faith, but I am confident that you will feel the same way after making this recipe. Move over Chipotle, you’ve finally met your match.
And if having the world’s best guacamole wasn’t enough, I’m going to teach you a secret trick to make the world’s healthiest ‘homemade’ tortilla chips!
You just turned what used to be an unhealthy, high calorie, fat laden snack, into an overly delicious and nutritious masterpiece. Well done!
Quick & Easy Guacamole Recipe (And Even Better Than Chipotle)
- 2 haas avocados, ripe (see notes)
- ½ cup red onion, diced
- 2 teaspoons jalapeño, diced finely
- 4 teaspoons lime juice
- ¼ – ½ teaspoon salt (start with ¼ and work your way up to ½)
- In a medium-sized mixing bowl, mash avocados to desired consistency. I prefer creamy guacamole, but if you prefer chunky guacamole then leave the chunks. Use a potato masher, large spoon, or even the back of a soup ladle to mash the avocado. Refer to the notes section below to learn how to properly cut the avocado and remove the pit.
- Add the remaining ingredients (in no particular order) and mix well.
- Enjoy! If you have any leftovers, which I doubt you will, the guacamole should be stored in an airtight container and can last up to 5 days in the fridge. For best storing practices, put the guacamole in a tupperware then place cling wrap directly on top of the guacamole to prevent any air from touching the surface of the dip, as oxygen will turn the dip brown. Then, place the top of the tupperware over the cling wrap. If the guacamole turns brown, it is not spoiled, just oxygenated.
- To determine whether an avocado is ripe, the avocado should be a deep green-brown color and slightly mushy when squeezed. Fortunately, because you are making guacamole, it is okay if your avocado is relatively mushy, but be certain that it isn’t hard! If it is hard, it will not taste well, nor mash well. If your avocado is hard, place it in a brown paper bag and store at room temperature. To speed up the ripening process, add an apple or tomato to the brown paper bag.
- To cut the avocado, use a large kitchen knife and slice the avocado in half long ways. You will hit a large pit in the center so you will need to run your knife around the perimeter of the avocado pit in order for you to cut the avocado into two halves. Next, simply twist the avocado gently and pull the two halves apart. To remove the pit, you can stab it with a knife and pull it out or simply scoop around it since you will be making guacamole anyways.
Here’s a picture of how to store the guacamole.
To make this guacamole even more perfect, pair it with these healthy ‘homemade’ tortilla chips. The only ingredient you will need is the Ezekiel 4:9 Sprouted Grain Tortillas (picture below). Purchase the small ‘taco size’ tortillas and cut each one into 8 slices/chips. Then, paint a thin layer of olive oil on each side of the chips, place the chips on a piece of tin foil, and pop the chips in the toaster oven for 5-10 minutes. We set the toaster oven to medium and kept a careful eye on the chips because they burn easily. That’s it!
So what makes these chips better than traditional baked corn chips? The Ezekiel 4:9 Sprouted Grain Tortillas are made from organic, non-gmo, kosher, flourless, sprouted grains. They also offer a gluten free option! Sprouted is the key word here. Sprouting grains break down the starches in the grains so that your body can digest them more easily. It also breaks down enzyme inhibitors, allowing your body to easily absorb calcium, magnesium, iron, copper and zinc, as well as releases more antioxidants, vitamin C, B2, B5, and B6 than in traditional grains. Also, check out the minimally processed, no sugar added ingredient list: Organic Sprouted Wheat, Filtered Water, Organic Sesame Seeds, Organic Sprouted Soybeans, Organic Sprouted Barley, Organic Sprouted Millet, Organic Sprouted Lentils, Organic Sprouted Spelt, Sea Salt.
Well there you have it – Chipotle’s arch nemesis and your new go to guacamole recipe!
The possibilities are endless with this guacamole! Serve it as an appetizer, a dip during a football game, a side dish to a meal, on top of nachos, stuffed into tacos, mixed into a Mexican Chopped Salad, or even as a replacement for mayonnaise on sandwiches! Pair it with this Vegan Sour Cream to truly transform any Mexican meal.
Question: What creative ways have you used this guacamole!