1tablespoonadobo saucefrom a can of chipotle peppers in adobo*
To toast the pepitas, combine the pepitas and olive oil in a small skillet. Cook over medium heat, stirring frequently, until the pepitas turn golden on the edges and start making little popping noises, about 5 minutes. Set aside to cool for a few minutes.
Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas. Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine. Taste and add additional salt (I often add up to ½ teaspoon more) and/or lime juice, if needed.
Top the guacamole with the toasted pepitas and drizzle the adobo sauce over the top. To store leftovers, press plastic wrap against the surface of the guacamole and refrigerate for later. Leftovers will keep well for 3 days. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.
*Look for canned chipotle peppers in adobo sauce in the international/Hispanic aisle of well-stocked grocery stores. If you can’t find them, use a chipotle-flavored hot sauce.