Smoky Four-Pepper Salsa

Name: Smoky Four-Pepper Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 4 whole Anaheim Chile; 2 tbsp Fresh Cilantro; 2 whole Garlic; 1 whole Green Bell Pepper; 1 whole Jalapeño Pepper; 0.25 tsp Liquid Smoke; 0.25 whole Onion; 4 whole Poblano Pepper; 8 whole Roma Tomato; 2 tsp Sea Salt; 1 tbsp Vegetable Oil; 2 tbsp White Vinegar

Appetizer 🧄Side Dish 🥗Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Smoky Four-Pepper Salsa layers charred poblano, Anaheim, bell pepper, and jalapeño with ripe tomatoes for a bold, fire-kissed bite balanced by tangy vinegar and fresh cilantro. A whisper of liquid smoke deepens the grill-kissed aroma, while onion and garlic add savoriness. Serve it at summer cookouts, tailgates, or anytime you want a vibrant, roasted pepper kick.

Prep20 mins
Cook10 mins
Serves12
DifficultyEasy

1

Preheat an outdoor grill to medium heat and lightly oil the grate.
2

Rub the tomatoes with oil.
3

Grill on the preheated grill for 10 minutes; flip. Place the poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes on each side.
4

Move the tomatoes to a bowl. Put the bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Let cool for about 15 minutes.
5

Peel the tomatoes. Drain. Peel and seed the peppers.
6

In the bowl of a food processor, combine the tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic; pulse until blended. Add the liquid smoke; pulse until the salsa reaches the desired consistency.