Fire Dancer Salsa

Toast the cumin seeds in a dry skillet until they smell nutty and fragrant — about 30 seconds. Let them cool completely.

Put on gloves! Trust me on this one. Add the jalapeños, habaneros, onion, garlic, cilantro, and toasted cumin to a food processor. Pulse until everything is finely minced but still has texture — you want a chunky salsa, not a smooth purée. (The capsaicin oils from these chiles will linger on your hands for hours, even after washing. Protect yourself!)

Transfer to a bowl and stir in the oregano, thyme, salt, pepper, vinegar, olive oil, and water. Taste carefully — this salsa has serious heat that builds with each bite.

Let it rest for at least 30 minutes before serving to allow the flavors to meld together. The vinegar will brighten everything while the cumin adds an earthy depth that balances the fire.