Impress your friends at your next gathering with this ghostly variation of a classic nachos preparation.
1 habanero pepper (diced)
1 tsp of Pico’s Naga Ghost Pepper Sauce
1 jalapeno pepper (diced)
2 tablespoons garlic salt
2 tablespoons cumin
2 bags tortilla chips
200g grated cheddar
A jar of salsa
2 generous Tbsp of sour cream
As much Guacamole as you wish!
- Layer tortilla chips down on a large plate and warm up in an oven for 3-5 minutes, covering them with cheese for the last minute, or until the cheese melts
- in a separate bowl, add the cumin, salt and ghost pepper sauce to 1/2 cup of sour cream and stir
- Scatter the chopped peppers, lettuce and tomatoes on top of the melted cheese
- drizzle the sour cream over the top, and spoon on the guacamole