The hot peppers rotated in the circular roaster, slowly blackening as the fire below crisped the skins.
The mix of spicy green and red vegetables eventually would be peeled, diced and mixed with tomato, cilantro, garlic and other ingredients to make salsa. Depending on the level of spiciness, creator Jeff Dobbins added more or fewer peppers to each batch.
“Sometimes I leave some of the skins on as well, to get some of that smoky taste,” he said.
Dobbins and his wife, Rebecca, are the founders of No Name Salsa, a Greenwood-based business that grew from Dobbins’ family tradition. Jars of the condiment, ranging from mild to extra hot, are sold every weekend from spring to fall at the Greenwood Farmers Market.