Smoky Four-Pepper Salsa
Ingredients
Detailed Cooking Instructions
- 1
Set an outdoor grill to medium heat and grease the grates slightly.
- 2
Coat the tomatoes with a thin layer of oil.
- 3
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.
- 4
Move the tomatoes into a mixing bowl. Put the bell pepper, poblanos, Anaheims, and jalapeño inside a sealed container. Allow to cool for roughly 15 minutes.
- 5
Remove the skins from the tomatoes and discard the liquid. Take the skin and seeds off the peppers.
- 6
Put the tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic into a food processor and pulse until combined. Incorporate the liquid smoke and continue pulsing until the salsa reaches your preferred texture.
Recipe Reviews
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.
