“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 brogli1
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 38 cal
- 2%
- Fat
- 1.5 g
- 2%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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...." See more"
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