Smoky Four-Pepper Salsa Recipe -
Smoky Four-Pepper Salsa Recipe
  • READY IN 45 mins

Smoky Four-Pepper Salsa

Recipe by  

"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 Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    45 mins


  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.
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Reviews More Reviews

Oct 24, 2007

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.

Apr 29, 2012

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


11 Ratings

Sep 22, 2012

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

Jul 22, 2015

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 this site, and while I do like most, they all start with canned tomatoes. This tends to make most of them taste overall the same. The hardest part was peeling the peppers, and even though it didn't bother me, I will experiment with uncooked peppers next time just because I love fresh peppers.

Jul 20, 2015

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

Jul 08, 2015

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 peppers used all of the other ingredients except the liquid smoke and added a 1/2 tsp sugar. I left the salsa chunky. Sauteed with shrimp and served over pan steamed tilapia. It was great!

Oct 02, 2014

Great recipe. I added seranos. Wonderful.

Aug 10, 2014

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


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  • Calories
  • 38 kcal
  • 2%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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