Smoky 4-Pepper Salsa

Serves: 12

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

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Cook Time:
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8 ripe plum tomatoes
1 tablespoon vegetable oil
4 poblano peppers
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 onion
2 cloves garlic
2 teaspoons salt
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.


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