Recipe by brogli1
"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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ripe plum tomatoes
Anaheim chile peppers
jalapeno chile pepper, or more to taste
green bell pepper
chopped cilantro leaves
mesquite flavored liquid smoke concentrate
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 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.
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 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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Smoky Four-Pepper Salsa
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 14
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