My cousin gave us a massive amount of cilantro last week and I've been trying to use it all before it goes wonky. And the other night (perhaps propelled by wine inspired joie de vivre) I decided to use the cilantro, almonds and several Thai chilies to make a very spicy salsa.

Now, I was going for hot salsa – not Loony Tunes eyeball exploding salsa – which is what I ended up with. When we did the math we realized that I had used the equivalent of 25 jalapenos in the 3 cups of salsa. (Really. It's science.) But, I was just a little ebullient and careless with the amount of Thai peppers I threw into the blender.

So, if you want to be passive aggressive with someone whose pride is linked to much hot food they can consume, make this recipe as written. But if you just want an incredibly delicious salsa (and even through the heat, this is really light and flavorful) then cut back on the amount of hot peppers and enjoy.

Triple Dog Dare Almond and Thai Pepper Salsa (Inspired by Scarletta Bakes)

¼ cup olive oil

4 tablespoons of lime juice

¾ cup of lightly toasted almonds

1 large bunch of cilantro (approximately 2 cups, including all but the roughest of the stems)

5 Thai chilies

1 red onion, roughly chopped

2 tablespoons of white wine vinegar

1 teaspoon of salt

Cut the tops off of the chilies and combine all of the ingredients in a blender. Combine until everything is incorporated and at the desired consistency.

Serves 4.

Photo by Launie Kettler