Step 1

In a small saucepan combine the vinegar, water, garlic, sugar, and salt and bring to a boil.

Step 2

Add the sliced jalapeños to the pickling mixture stirring well. Remove from heat and allow to sit for 10-15 minutes.

Step 3

Remove the jalapeños from the liquid storing with the liquid in a jar with a lid. Refrigerate until ready to use.

Step 4

Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl.  Allow it to sit unrefrigerated for 90 minutes.   Cover and refrigerate until needed

Step 5

Preheat oven to 450-degree F.

Step 6

Place tater tots on a sheet pan lined with parchment into the preheated oven. Bake for 25-30 minutes or until crunchy.

Step 7

Carefully mound the crispy tater tots on the parchment sheet.

Step 8

Mix in the grape tomato halves.

Step 9

Add heated chili to the tots, then top with shredded cheddar.

Step 10

Place back into the 450-degree F oven for 5 minutes or until the cheese has melted.

Step 11

Carefully remove the parchment sheet from the baking pan and slide the Tot Nachos onto your serving dish.

Step 12

Garnish with pickled jalapeños, diced bacon, scallions, cilantro and lime crema.

Step 13

Serve and enjoy!