Rating: 5 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!

Recipe Summary

cook:
10 mins
additional:
15 mins
total:
45 mins
prep:
20 mins
Servings:
12
Yield:
3 cups
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Ingredients

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

Directions

Instructions Checklist
  • 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

38 calories; protein 1.3g; carbohydrates 5.8g; fat 1.5g; sodium 395.6mg. Full Nutrition
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