Step 3 of 6
Grill for 10 minutes then turn over. Add the poblanos, bell pepper, Anaheims, and jalapeño to the grill, cooking for 5 to 7 minutes on each side.
I chose to leave out the liquid smoke and threw in an extra two jalapeños. The outcome was fantastic, and it tasted even better after sitting and allowing the flavors to meld for a day.
Although it didn't secure me a victory in the salsa competition, I really enjoyed the flavor.