In a medium mixing bowl, mash avocados with a fork until soft but still lumpy. Stir in tomatoes, jalapeno, onion, garlic, lime juice, cilantro, sour cream, and hot sauce. Season with salt. Press a sheet of plastic wrap directly on the surface of the guacamole, forcing out any air bubbles. Refrigerate. It will keep for up to 8 hours.
In a large, heavy, deep pot or an electric fryer, heat 2 cups vegetable oil to 360 degrees. Deep-fry tortilla strips until lightly golden and crispy, 1 to 2 minutes. Drain on paper towels, then season with Essence and salt.