Smoky Four-Pepper Salsa

Smoky Four-Pepper Salsa

10
brogli1 0

"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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Ingredients

45 m servings 38 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10

I made this for a school project with homegrown chiles and tomatoes. We only had bell peppers and jalapenos and dried cilantro but it turned out great.

this is very good, even better when refrigerated for a day or two. it is a lot of work for a salsa, though.

I have made this twice, both with different types of hot peppers and omitting the liquid smoke...both batches turned out great!

Wow, this is the recipe I have been looking for. I wasn't able to get the poblano peppers, so I used 4 jalapeno, and it is good and spicy the way I like it. I've tried many recipes for salsa on ...

I threw everything on the grill, including the onions... Smoked it all until skin blistered and then omitted the liquid smoke... Always a party favorite

Extremely good. Thank you for your tip to cover the peppers to let them steam while they cool to make them easier to peel. Can be modified to suit your needs. I just had poblano and red bell pep...

Great recipe. I added seranos. Wonderful.

Best salsa I've every made. I will be roasting my chili's and tomatoes all the time for salsa. Yummy!

Yummy. Smokey flavor adds a nice compliment to the cilantro which I doubled.