Ingredients
- 12 dried ghost peppers, stems removed
- 4 fresh habanero peppers, stems removed
- 2 Roma tomato, quartered
- 1 white onion, chopped
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 cup store-bought ghost pepper sauce
- Freshly ground black pepper
- 2 large russet potatoes, cleaned
- 1/4 cup sour cream
- 2 green onions, chopped
- 2 pickled jalapenos, sliced
- 1/2 cup cheese sauce
Directions
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.
Dress 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.
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