Ghost Pepper Nachos – Pico Sauces

Ingredients

• 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