My late uncle Lloyd, who was a seebee in Vietnam and probably the toughest person I’ve ever known, was also a bona-fide chile fanatic, always testing the limits of his and his family’s tolerance with ever hotter concoctions. This salsa, which my dad has been making for decades and which has become legendary in our family, is based on Lloyd’s best salsa, although I’ve cut down the heat and the sugar a fair amount. Ten jalapeños makes a hot but not unb
