Description
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Ingredients
- 8 ripe plum tomatoes
- 1 tablespoon vegetable oil
- 4 poblano peppers
- 4 Anaheim chile peppers
- 1 jalapeno chile pepper, or more to taste
- 1 large green bell pepper
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons white vinegar
- ¼ onion
- 2 cloves garlic
- 2 teaspoons salt
- ¼ teaspoon mesquite flavored liquid smoke concentrate (Optional)
Instructions
- Preheat an outdoor grill for medium heat.
- 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.
- Peel tomatoes and drain excess liquid. Peel and seed peppers.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 12