In a medium saucepan
, add 2 cups water, the ghost peppers, habaneros, tomato
, onions and salt. Place over medium heat and simmer
for 45 minutes. Allow the mixture to completely cool, and then place in a blender
with the ghost pepper sauce and blend until smooth. Adjust the seasoning with salt and pepper if needed. Set the sauce aside.
Preheat a deep-fryer to 350 degrees F.
Using a spiral slicer, spiral cut the russet potatoes
into long ribbons. Carefully place the potato ribbons into the heated oil and fry
until golden brown, about 3 minutes. Remove from the oil and allow to drain
on paper towels. Season with salt and pepper.
the potato twister with the ghost pepper sauce, sour cream
, green onions
, pickled jalapenos, cheese sauce and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.