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
- Heat a large, cast iron skillet on the stove over high med-high heat.
- 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.
- 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.
- 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.
- When the garlic is fragrant and lightly colored, remove the contents of the pan to a blender.
- Add the remaining ingredients and blend smooth.