Name: Red Alert: Very Spicy, " Baked Hot-Sauce Nachos" !! recipe by Mallika Chaudhary at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: For the Hot-sauce-; 10-15 long Thai Red chillies or any variety of fresh red chillies (Not the dry ones!); 2-3 Ghost chilly peppers, chopped; 1 red bell pepper, finely chopped; 2 tbsn Tomato paste/puree; 6-7 garlic cloves, finely chopped; A large piece of Ginger, peeled and grated; 2-3 shallots, finely chopped; 2 tsp sugar; 1-2 tbsp Cider vinegar; 1 tbsn tomato ketchup; 5-6 tbsn Olive oil; 1 tbsn sesame oil; Salt & Pepper to taste; For the Nachos:; 5 plain leftover Tortillas; 2 tbsp olive oil; 1 tbsp Cajun seasoning; 1 cup grated Mozzarella cheese; 2-3 pickled jalapenos, finely chopped; Toppings and dips of your choice like chopped salad, sour cream, mayo etc; Salt and pepper to taste

ABOUT Red Alert: Very Spicy, " Baked Hot-Sauce Nachos" !! RECIPE

Are you that spice-lover, who loves to pour hot sauce/chilly sauce/Tabasco sauce over literally everything you eat? Then you will certainly agree with me that Nachos with hot-sauce is ONE OF THE BEST COMBOS EVERRRRR!!!! Whenever I make this spicy nacho-combo at home, they get finished in no time. Making your own hot-sauce is so easy and somehow therapeutic too. Similarly, nachos made with leftover tortillas are so much better than the store-bought ones. So, try making this killer appertizer next time you have some left-over tortillas and a ton of chillies at home. First bite, and you will surely fall in love. Enjoy!

Ingredients Serving: 4

For the Hot-sauce-
10-15 long Thai Red chillies or any variety of fresh red chillies (Not the dry ones!)
2-3 Ghost chilly peppers, chopped
1 red bell pepper, finely chopped
2 tbsn Tomato paste/puree
6-7 garlic cloves, finely chopped
A large piece of Ginger, peeled and grated
2-3 shallots, finely chopped
2 tsp sugar
1-2 tbsp Cider vinegar
1 tbsn tomato ketchup
5-6 tbsn Olive oil
1 tbsn sesame oil
Salt & Pepper to taste
For the Nachos:
5 plain leftover Tortillas
2 tbsp olive oil
1 tbsp Cajun seasoning
1 cup grated Mozzarella cheese
2-3 pickled jalapenos, finely chopped
Toppings and dips of your choice like chopped salad, sour cream, mayo etc
Salt and pepper to taste

Instructions

Prepare your hot-sauce first. De-seed and de-stem all the chillies. Chop roughly.
Heat 2 tbsn of your vegetable oil in the wok.
Add the garlic & ginger in hot oil and fry for about 10 seconds. We do not have to brown them.
Add the chopped shallots and cook until it turns pink and translucent.
Next, add the chopped ghost peppers, chopped red chillies and also the Red Bell pepper. Cook for 5-6 minutes, until they all sweat and look softened. Switch off the gas and cool completely.
Blend this mixture until smooth, in a food-processor.
Heat the left-over vegetable oil + sesame oil in the wok.
Pour back the blended paste and fry till you see the oil leaving the mixture.
Add your tomato paste/puree and fry again, till the oil leaves the edges.
Add 2-3 tbsn of water and while the sauce simmers, add the ketchup, vinegar, salt, pepper powder and sugar.
Cook for around 6-7 mins more on low flame till you again see the oil leaving sides. The resulting sauce should be absolutely thick and not at all watery. Switch off the gas.
Cool completely and collect in a jar. Make sure there’s a layer of oil over the top of the sauce. This increases the shelf-life of the sauce. Refrigerate. Your fiery hot sauce is ready!
To make the nachos, preheat the oven to 170 degrees C.
Brush the tortillas on both sides with the olive oil and stack them together.
Cut them into small triangles and place them on a greased baking tray.
Sprinkle over the cajun seasoning and pop them in the oven in a single layer.
Bake for about 8-10 minutes or until crispy and golden. Keep an eye on them while they are baking as they tend to burn very quickly. Rotate the tray once in between.
Once they are done, assemble your nachos with all the spicy yummy-ness for the final baking round.
Scatter the crisp tortillas in an oven safe dish.
Spoon in your hot sauce over them generously.
Next, scatter the grated mozzarella all over your nachos. Pop the dish in the oven for around five minutes, or until the cheese melts.
Finally, top with your favorite toppings, chopped onions, tomatoes, pickled jalapenos, sour cream, mayonnaise etc and serve hot. Enjoy!

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