How to make “Chipotle” at home!
18 Comments | Written on April 11, 2012 at 5:00 am , by Kristina Vanni
I’m not gonna lie…on those nights when I simply don’t feel like cooking one word pops into my mind – Chipotle. Their fresh and fast casual cuisine sometimes just hits the spot.
When I attended the South Beach Wine and Food Festival, they had an awesome booth set up in the Grand Tasting Pavilion. Handing out free tacos along the balmy, blue shores of Miami…not too shabby!
Not only were they passing out samples, the Chipotle representatives also handed out booklets with some of their coveted recipes! I couldn’t wait to get home and try them for myself. Lo and behold, the results were spot on! Let’s start with their famous guacamole. I think the key is the serrano chiles. They provide the perfect balance of flavor and heat create the signature taste we know and love from the restaurant.
Chipotle Guacamole (click here to view and print recipe)
1 large ripe avocado, peeled, pitted
2 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 cup finely chopped onion
2 large garlic cloves, finely chopped
2 large serrano chiles seeded, chopped
1/4 teaspoon salt
Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, serrano chiles and salt. Stir to combine.
I was also excited to try their salsa recipe. It specifically called for vine-ripened tomatoes, and I wanted to follow their method exactly! Once again, this simple recipe was a huge hit. I think the secret here is the dash of sugar. You can’t even taste it, but the subtle sweetness is there to balance the heat and salt.
Cinco de Mayo is right around the corner! Why not make “Chipotle at Home” to celebrate!
Chipotle Tomato Salsa (click here to view and print recipe)
6 vine-ripened tomatotes
2 poblano chiles
1/2 a red onion
2 jalapenos
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon sugar
salt and pepper to taste
Roast the poblano chiles on a grill or BBQ and let cool. Dice the tomatoes, poblano chiles, onion, and jalapenos. Combine all the ingredients and season to taste.
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18 Responses to “How to make “Chipotle” at home!”
Chips and salsa are my favorite snack EVER!
I luv these recipes!!! Send more please!
I need some chips so I can start dipping!
This recipe is great… and your pictures make me want to lick my computer screen. I mean. Not that I would do that.
When I saw ‘How to make Chipotle’, I was thinking along the line of canned chipotles in sauce.
Any recipes for that?
I’m hip Larry, I was thinking the same. Especially the adobo sauce, I can smoke dry the jalapenos.
Such a fun guac recipe + love the smoky flavor of chipotle!
It’s really going to be Cinco de Mayo soon?! Time is flying! Thanks for this recipe. I love a good quality salsa to dip homemade chips into!
Love these guac and salsa recipes – easy and delicious -
I have a similar salsa recipe, which I love making in the summertime. The freshness gives a real good kick.
I love everything about this. This could be my lunch and my dinner, just sayin’!
They don’t have Chipoltle in Seattle- but I always hear that it so good. How could anyone argue with guacamole!? I want this RIGHT NOW!!!
There is no chipolte in these recipies. You should rename them, at least so they don’t pop in a search engine.
They are from the resturant chipotle…
Very tasty recipe. Thank you for posting, enjoyed it this morning. Best wishes from Germany
Try roasting the tomatoes as long as you are roasting the peppers. Yum!
[...] Adapted from Make Chipotle at Home [...]
[...] Adapted from Mild Salsa [...]