Chipotle Guacamole Recipe

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My guacamole is so good because it has just a hint of smoke from the chipotle peppers. Stir them in or put a dollop in the center of the dip so people who aren't into peppers can scoop around them. —Gayle Sullivan, Salem, Massachusetts
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 4 medium ripe avocados, peeled and pitted
  • 1 small tomato, seeded and chopped
  • 1/3 cup finely chopped red onion
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons minced fresh cilantro, optional
  • 1 finely chopped chipotle pepper in adobo sauce plus 1 teaspoon adobo sauce
  • Tortilla chips

Nutritional Facts

1/4 cup: 103 calories, 9g fat (1g saturated fat), 0 cholesterol, 70mg sodium, 5g carbohydrate (1g sugars, 3g fiber), 1g protein.


  1. Mash avocados. Stir in next six ingredients and, if desired, cilantro. Dollop chipotle pepper and adobo sauce over center of guacamole. Refrigerate 1 hour. Serve with chips. Yield: 3 cups.
Originally published as Chipotle Guacamole in Taste of Home June/July 2017

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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