Smoky Four-Pepper Salsa
prep: 20 mins
cook: 10 mins
serving: 12
Nutrition Facts
each serving
KCal
38
Carbs
6g
fiber
2g
Protein
1g
Fat
2g
Saturates
0g
Sugars
3g
Salt
0.396g
Fruit/Veg Portion
-
Ingredients
all 12 types- 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
- 0.25 onion
- 2 cloves garlic
- 2 teaspoons salt
- 0.25 teaspoon mesquite flavored liquid smoke concentrate
Directions
4 steps in totalStep 1
Preheat an outdoor grill for medium heat.
Step 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.
Step 3
Peel tomatoes and drain excess liquid. Peel and seed peppers.
Step 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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