RecipeMaster

Smoky Four-Pepper Salsa

This is an easy smoky four-pepper salsa recipe that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos.

Submitted by Julia C Brogli

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 45 mins

Servings: 12

Ingredients

  • *8 ripe Roma (plum) tomatoes
  • *1 tablespoon vegetable oil
  • *4 poblano peppers
  • *1 large green bell pepper
  • *4 Anaheim chile peppers
  • *1 jalapeño chile pepper, or more to taste
  • *¼ onion
  • *2 tablespoons chopped cilantro leaves
  • *2 tablespoons white vinegar
  • *2 teaspoons salt
  • *2 cloves garlic
  • *¼ teaspoon mesquite-flavored liquid smoke concentrate (Optional)

Directions

Step 1

Set an outdoor grill to medium heat and grease the grates slightly.

Step 2

Coat the tomatoes with a thin layer of oil.

Step 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.

Step 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.

Step 5

Remove the skins from the tomatoes and discard the liquid. Take the skin and seeds off the peppers.

Step 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.