Instructions

• Cut the 2 avocados in half, remove the pits, and scoop the flesh into a bowl (or into a mortar and pestle / molcajete).
• Squeeze the juice of half of a lime over the avocado flesh to help prevent browning.
• Add 1 clove garlic, minced or crushed (optional).
• Add 1 teaspoon minced chipotles in adobo or 2 teaspoons chili powder (or to taste).
• Add 1 Tablespoon minced fresh cilantro (plus more for garnish, if desired) and ½ teaspoon kosher salt (or to taste).
• Mash everything together with a fork, potato masher, or mortar and pestle / molcajete until you reach your desired consistency.
• Taste and adjust salt or chili level if needed.
• Transfer to a serving bowl and garnish with additional cilantro and chopped tomatoes, if desired.
• To store, press plastic wrap directly onto the surface of the guacamole and refrigerate.