Steps:
- 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.
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