My recipe is basically a rip-off. I start with a jar of store-bought spicy salsa like the following. To that I add a liberal dose of hot sauce like the habeñero variety shown. I never measure the amount of hot sauce that I add because I find that a randomizing element keeps the guests on their toes.
You'll also need these. Pickled Jalepeño peppers, a chili pepper (not necessarily one that's several weeks old, as is the one in the photo) and a red pepper (in some countries called a "capsicum" or "red bell pepper", you know how these foreigners get with their names—some even call this a "paprika"/「パプリカ」 though this sort of pepper tastes nothing like paprika). You'll also want some onion; both green and white varieties are fine.
Chop of some red pepper. Make sure the pieces are pretty small, like this. Again, use as much as you like. I find this sort of pepper adds a lot of crunch and life to the salsa, though it also sweetens it.
Note that your peppers may appear more in focus. Next, chop up the better part of one of the chili peppers. Make the pieces fairly fine, as below:
Add to this a fair bit of chopped white or green onion. I find that white onion tends to sweeten the mix, so recently I've been cutting down on the amount I use and migrating toward green onion.
This is what it looks like when done. Because it's still basically the same cooked stuff you started with, it's still a salsa as opposed to a mix of chopped fresh peppers etc like a pico de galla. Also, there's no cilantro, and no real expertise went into this recipe.
Or into the use of manual focus, apparently.
Let it sit for a while. If it's allowed to sit around for an hour or two, the chili flavour seems to permeate the whole thing nicely.
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