Smoky Four-Pepper Salsa

Rating: 4.75 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 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!

By Julia C Brogli
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for medium heat.

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  • 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.

Nutrition Facts

Per Serving:
37.8 calories; 1.3 g protein; 5.8 g carbohydrates; 0 mg cholesterol; 395.6 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

seanbean1
Rating: 5 stars
10/25/2007
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. Read More
Helpful
(15)
16 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
seanbean1
Rating: 5 stars
10/24/2007
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. Read More
Helpful
(15)
mcol0314
Rating: 5 stars
04/29/2012
this is very good even better when refrigerated for a day or two. it is a lot of work for a salsa though. Read More
Helpful
(6)
Amber Roeder
Rating: 5 stars
08/13/2016
Yummy, I thought it made waaaay too much... and four days later I need to make more. Make sure you really blister the peppers, or else it is hard to skin them. (Not the end of the world if the skin is on, just more texture) I did triple the garlic, because that's what I do with every recipe. Other than that - perfect! Read More
Helpful
(2)
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Bonnie C
Rating: 5 stars
09/22/2012
I have made this twice, both with different types of hot peppers and omitting the liquid smoke...both batches turned out great! Read More
Helpful
(2)
Strhfs
Rating: 5 stars
10/02/2014
Great recipe. I added seranos. Wonderful. Read More
Aaron F
Rating: 4 stars
05/03/2019
It didn't help me win my salsa contest but I liked it. Read More
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amellefson
Rating: 5 stars
08/02/2014
Yummy. Smokey flavor adds a nice compliment to the cilantro which I doubled. Read More
Diana
Rating: 5 stars
08/10/2014
Best salsa I've every made. I will be roasting my chili's and tomatoes all the time for salsa. Yummy! Read More
Gina Gonzalez
Rating: 5 stars
07/08/2015
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! Read More
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