Smoky 4-Pepper Salsa
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos.
|8||ripe plum tomatoes|
|1 tablespoon||vegetable oil|
|4||anaheim chile peppers|
|1||jalapeño pepper, or more to taste|
|1||large green bell pepper|
|2 tablespoons||chopped cilantro leaves|
|2 tablespoons||white vinegar|
|1/4 teaspoon||mesquite flavored liquid smoke concentrate|
1 Preheat an outdoor grill for medium heat.
2 Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
3 Peel tomatoes and drain excess liquid. Peel and seed peppers.
4 Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.