Spice up regular old guacamole – literally – with Ree’s easy recipe.
Vegetable oil, for frying
- 8 corn tortillas, each cut into 6-8 wedges
Kosher salt and freshly ground black pepper
avocados, halved and pitted
cloves garlic, finely chopped
jalapenos, finely chopped
Roma tomatoes, finely chopped
Juice of 1 lime
chipotle pepper in adobo, finely chopped
small white onion, finely chopped
cup fresh cilantro leaves
Heat about 1/2 inch oil in a large skillet over medium-high heat until it starts to shimmer. Fry the tortilla wedges in batches until golden brown and crisp, 2 to 3 minutes. Drain on paper towels and season with salt.
Scoop the avocado flesh into a large bowl and mash it as finely or coarsely as you like. Stir in the garlic, jalapenos, tomatoes, lime juice, chipotle and onion. Taste and adjust the seasoning with salt and pepper. Stir in the cilantro leaves just before serving.