Preheat the oven to 200 degrees. Apply layer of Sriracha sauce on to the corn tortillas and cut into small pieces. Place the wedges on a baking tray with baking paper and bake for 5-10 minutes until nicely browned and crispy.
Cut 1 onion, 1 clove, garlic, 5 snack peppers and 1 red pepper into pieces. Heat a pan with a little olive oil and fry the onion slowly until golden yellow. Add the pieces of garlic and then the snack peppers and pepper and fry briefly. Remove from the heat and add the canned tomatoes and the stock and briefly puree into a coarse sauce.
Heat a dash of olive oil in the pan and add 1 tbsp flour and fry with a whisk until the flour begins to brown slightly. Add half of the tomato stock and stir well. Add the rest of the tomato stock and season with cumin powder, smokey Chipotle rub, brown sugar, lime juice, pepper and salt. Allow the salsa to reduce slightly without covering for 15-20 minutes.
Meanwhile, make the guacamole. Puree the avocado and finely chop the onion, garlic and red pepper. Stir this well into the mashed avocado and add 2 tbsp crème fraîche, lime juice and salt and pepper to taste.
Cut the jalapeños into thin rings. Sprinkle the jalapeño slices over the tortilla chips, serve the salsa and guacamole separately. It can also be served as one dish, then start with the tortilla chips, then the salsa, then the guacamole and finish with the jalapeño rings.