Smoky Four-pepper Salsa

Ingredients

• Servings: 3
• 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
• 1/4 onion
• 2 cloves garlic
• 2 teaspoons salt
• 1/4 teaspoon mesquite flavored liquid smoke concentrate (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 45 mins


• 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.