Cut avocados in half and remove pit. Scoop out flesh. Add 1 chipotle, adobo sauce, cilantro, lime, salt and pepper.
We freeze the leftover chipotle in an ice cube tray evenly portioned with a bit of sauce so that we can freeze it. Once frozen, pop them into a Ziploc for storage. Then we can defrost and use one to flavour the guacamole. Adjust the amount you use in the recipe according to your own tolerance for hot peppers.
You can use fresh cilantro if you have it, but we often just use the equivalent of frozen chopped cilantro as shown below. We find it cuts down on food waste and is a real convenience!