Ingredients

• 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
• 1 lime

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Instructions

1. For the relish: In a food processor, combine the habenero peppers, jalapeno peppers, ghost peppers, roasted red peppers and garlic cloves. Pulse until chunky but not pureed. Pour the mixture into a mixing bowl and fold in the red onions, granulated sugar, pineapple juice, apple cider vinegar, grape jelly and Sriracha. Stir until combined. In a saucepan, reduce the mixture by one-third over medium heat, about 15 minutes, and cool.
2. For the chips: Slowly heat the peanut oil in a high-sided pot to 350 degrees F. Preheat the oven to 475 degrees F.
3. Cut the corn tortillas into chip-size triangles. Mix together the ancho chili powder, brown sugar, kosher salt and black pepper in a small bowl. Fry the corn tortilla chips until crispy, 3 to 5 minutes. Remove the chips from the peanut oil, shake off excess oil and add chips to a large mixing bowl. Sprinkle the spice mixture over the chips while hot and set aside.
4. For the nachos: Place two-thirds of the chips on 2 oven-safe plates or 1 large casserole dish. Cover the chips with 2 cups Monterey Jack and 2 cups sharp Cheddar. Add the remaining chips and cover with the remaining cheese. Bake until the cheese is melted, 8 to 10 minutes.
5. Garnish with the death relish, pickled jalapenos, tomatoes, sour cream and cilantro. Squeeze juice from the lime evenly on top of the nachos.