Spicy and Smoky Guacamole

3 Hass avocados—peeled, pitted and cut into 1-inch dice

1 small plum tomato, seeded and cut into 1/4-inch dice

1/3 cup finely diced red onion

1 small chipotle in adobo, minced

1 pickled jalapeño, seeded and minced, plus 1 teaspoon brine from the jar

1 garlic clove, minced

2 tablespoons fresh lemon juice

Salt

Tortilla chips, for serving