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Smoky Four-Pepper Salsa

Smoky Four-Pepper Salsa

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    45 m
brogli1

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

seanbean1
13

seanbean1

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.

mcol0314
5

mcol0314

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.

Bonnie C
1

Bonnie C

9/22/2012

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

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