Ingredients
12
12 servings
- •8 ripe plum tomatoes
- •1 tablespoon vegetable oil
- •4 poblano peppers
- •4 Anaheim chile peppers
- •1 jalapeno chile pepper, or more to taste
- •1 large green bell pepper
- •2 tablespoons chopped cilantro leaves
- •2 tablespoons white vinegar
- •0.25 onion
- •2 cloves garlic
- •2 teaspoons salt
- •0.25 teaspoon mesquite flavored liquid smoke concentrate
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.
Nutritional Facts
Per 12 servings
- Calories: 38
- Carbohydrate: 6g
- Fat: 2g
- Fiber: 2g
- Protein: 1g
- Sugar: 3g
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