Smoky Guacamole

A versatile condiment that will enhance you burgers and bbq chicken.  From Food and Drink Summer 2015.

1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 to 2 tsp minced canned chipotle pepper in adobo sauce
2 soft ripe avocados
2 tbsp fresh lime juice
Salt
1 tomato, seeded and diced
2 tbsp chopped fresh cilantro

• Heat oil in a small skillet over medium low heat.  Sauté onion and garlic about 3 minutes or until soft and just starting to turn golden.  Remove from heat and stir in 1 tsp of the chipotle.  Let cool.
• Peel and pit avocados and place in a bowl.  Using a fork, mash avocados, adding lime juice and 1/2 tsp salt.  Stir in onion mixture.  Add more chipotle to taste, if desired.  Place plastic wrap erectly on the surface of guacamole and refrigerate for up to 4 hours.
• Just before serving, fold tomato and cilantro into guacamole and season to taste with salt

Makes about 2 cups