4 habenero peppers, coarsely chopped
4 jalapeno peppers, coarsely chopped
2 ghost peppers, coarsely chopped
2 roasted red peppers, coarsely chopped
4 cloves garlic
1/2 cup finely diced red onion
1/2 cup granulated sugar
6 tablespoons pineapple juice
6 tablespoons apple cider vinegar
1/4 cup grape jelly
2 tablespoons Sriracha (an Asian chili sauce)
1 gallon peanut oil
15 corn tortillas
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
3 cups grated Monterey Jack
3 cups grated sharp Cheddar
1 cup finely diced pickled jalapenos
1 cup finely diced tomatoes
1/2 cup chopped fresh cilantro
1 cup sour cream
Make sure that the pot that the chips are fried in is twice the size of the amount of oil used. Watch the chips and cheese closely in the oven as the chips are seasoned with brown sugar and sugar will burn. Nachos can also be garnished with your favorite salsa and guacamole. Add your favorite chili recipe or smoked pulled pork shoulder to nachos if desired.
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