Guacamole with chipotle pepper

Ingredients:

• 6–8 corn tortillas, each cut into 6–8 wedges
• 6 avocados, halved (pits removed)
• 2 cloves garlic, finely chopped
• 2 jalapeños, finely chopped
• 2 plum tomatoes, finely chopped
• Juice of 1 lime
• 1 finely chopped chipotle pepper in adobo sauce
• 1 small white onion, finely chopped
• 0.5 cup fresh cilantro leaves

Preparation:

1. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the tortilla wedges in batches until golden brown and crispy, 2–3 minutes. Drain on paper towels and season with salt.
2. Place the avocado flesh in a large bowl and mash it to your liking. Add the garlic, jalapeño, tomatoes, lime juice, chipotle pepper, and onion. Taste. Season with salt and pepper to taste. Add cilantro leaves just before serving.