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My review
Smoky Four-Pepper Salsa
11
Julia C Brogli
"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 38Original recipe yields 12 servings (3 cups)
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- Metric
Directions
{{model.addEditText}} Print- Preheat an outdoor grill for medium heat.
- 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.
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Reviews
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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.
4/29/2012
this is very good, even better when refrigerated for a day or two. it is a lot of work for a salsa, though.
8/13/2016
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 ...
10/30/2011
I have made this twice, both with different types of hot peppers and omitting the liquid smoke...both batches turned out great!
7/22/2015
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 ...
7/20/2015
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
7/8/2015
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 pep...
8/10/2014
Best salsa I've every made. I will be roasting my chili's and tomatoes all the time for salsa. Yummy!