This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos
Prep Time
15 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
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.