1chipotle chilifrom a can of chipotle chilis in adobo
1tspadobo sauce taken from the can of chipotle chilis
½small white onionchopped
Place the chopped white onion and the salt in a medium bowl and using the back of a spoon, crush it to release some of its juices. This should take 1-2 minutes.
Dice the peach and add half of it to the onion, similarly mashing with the spoon until slightly broken down.
Remove the seeds from the chipotle and finely chop. Stir this into the mixture, along with 1 teaspoon of the sauce from the can of chilis.
Next add one avocado, mashing again with the spoon. Stir to combine, then add the remaining avocado and the remaining peach, stirring it in gently so it remains slightly chunky. Taste for seasoning and add more salt if necessary, Sprinkle on the cilantro and serve with chips.
The guacamole can be made 1-2 hours ahead if desired, and refrigerated, covered with plastic wrap. Press the plastic wrap directly onto the surface to prevent the avocado from turning brown. Sprinkle the cilantro on only when ready to serve.
To make this more of a salsa to serve with tacos, squeeze the juice from 1 lime into the guacamole. This will thin it slightly to make it more of a topping rather than a guacamole. The addition of diced cucumber (about a half cup) would also be nice if using as a salsa for tacos.