Smoky Four-Pepper Salsa
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
34
Spice
70
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 large
Green Bell Pepper2 tbsps
Cilantro Leaves (chopped)2 tbsps
White Vinegar1
Onion2 cloves
Garlic2 tsps
SaltDirections:
1
Preheat an outdoor grill for medium heat
2
Rub tomatoes with oil and grill for 10 minutes, turn
3
Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill
4
Grill 5 to 7 minutes per side, being careful not to let them burn
5
The skins should blister and brown
6
Remove tomatoes to a separate bowl
7
Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel
8
Peel tomatoes and drain excess liquid
9
Peel and seed peppers
10
Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor
11
Pulse 4 or 5 times
12
Add liquid smoke and more jalapenos if desired
13
Pulse until salsa is as chunky or smooth as you like