3 chipotle peppers in adobo, finely chopped
1 medium tomato, cubed with excess liquid squeezed out
1 shallot, minced
1/8 cup cilantro, minced
1 teaspoon garlic powder
juice of 1 lime
In non-reactive bowl, use the back of a spoon or a potato masher to mash the avocados to desired constancy. Add lime juice and stir to combine. Add all other ingredients, stir to evenly distribute. Cover with plastic wrap, pressing it slightly in to the guacamole to prevent oxidation and chill for at least 1/2 hour. For best results, serve the same day you make it.
Yield: 4-6 servings