It's Not Dead Yet Hot Salsa

Remove seeds and stems from fresh habanero peppers, smoked habanero peppers, and chipotle peppers; wear gloves to protect hands from the heat.

Remove husks and rinse tomatillos, then cut them in half. Seed and cut sweet red peppers into large chunks for even cooking.

Peel and quarter the vidalia onions to ensure consistent texture throughout the salsa.

Heat a large cast-iron skillet or griddle over medium-high heat until very hot, about 3 minutes.

Working in batches if necessary, char the habanero peppers, smoked habanero peppers, chipotle peppers, sweet red peppers, tomatillos, and onion quarters directly on the hot skillet, turning occasionally, until blackened and blistered on all sides.

Transfer the charred vegetables to a cutting board and allow them to cool slightly, about 5 minutes, then roughly chop into smaller pieces.

Add the chopped charred vegetables and any accumulated juices to a blender or food processor.

Sprinkle cumin powder over the vegetables and pour in the balsamic vinegar.

Pulse the mixture until desired consistency is reached—leave it chunky for a rustic salsa or blend until smooth for a finer texture, about 8-10 pulses for chunky style.

Taste the salsa and adjust seasoning as needed. Transfer to a serving bowl and let rest for 10 minutes before serving to allow flavors to meld.