Dany's Salsa


Danny gave me his salsa recipe after I nearly confiscated his jar while we were at a church camping trip. The directions here aren’t really that important; the ratio is the secret to what has become my favorite salsa. I’ve included my favorite method, but Danny has told me a number of different ways he’s made it. To cook the peppers, you could char over a flame, broil, or bake. Experiment; it’s half the fun!


  • 7 peppers of your choice; I prefer:
    • 2 habaneros
    • 3 serranos
    • 2 poblanos
  • 1 red onion
  • 4 cloves of garlic
  • avocado oil
  • 1 14oz can of diced tomatoes
  • 1 tbsp lemon or lime juice
  • salt to taste
  • cilantro to taste


  1. Heat a large, cast iron skillet on the stove over high med-high heat.
  2. While the skillet is warming, skin and quarter the onion. Remove the stems. If you want to reduce the heat of your peppers, now is a good time to remove the seeds.
  3. Once the skillet is hot, add oil to make a light coat on the bottom of the pan. Pause briefly for the oil to come to temp, then add in the peppers and onion.
  4. Once the onions and peppers are nearly done charring, add the whole cloves of garlic. Stir often to prevent them from burning in the pan.
  5. When the garlic is fragrant and lightly colored, remove the contents of the pan to a blender.
  6. Add the remaining ingredients and blend smooth.