How To Make Smoky Four Pepper Salsa
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We are always looking around for new sauces and things to make with chile peppers. This Smoky Four Pepper Salsa Recipe is nice for something different to use as a dip or a salsa. Cooking all the ingredients on the grill before combining them gives this salsa its smoky flavor.
The Peppers
The peppers for this salsa are Poblanos, Anaheims, Jalapeño and Serranos. We will char those on the grill along with the tomatoes, then add to the food processor along with the other ingredients.
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The Ingredients
- 8 Medium Tomatoes
- 1 Tbls Oil
- 4 Poblano Chiles
- 4 Anaheim Chiles
- 1 Jalapeno
- 4 Serranos
- 1/4 of an Onion
- 2 Cloves Garlic
- Some Cilantro (to your taste)
- 2 tsp Salt
- Juice of 1 Lime
Grill the Peppers and Tomatoes
We will put the peppers and tomatoes on the grill and roast until charred. Put the poblano and anaheim chiles in a pot with a lid after they are done so they can steam. We can transfer all the other ingredients to bowls after they are done.
Peel and Seed
We will peel the tomatoes, anaheims and poblanos and then remove the seeds from the anaheims and poblanos.
Assemble The Salsa
With all of our ingredients roasted and peeled, we are ready to assemble our salsa in the bowl of a food processor. Depending on the size of your food processor, you may want to do this in 2 batches. Just try to get 1/2 of everything in each batch and then mix the batches together.
Transfer To A Bowl and Serve
You can process to your desired consistency. You can leave this a little chunky or make it smooth. We like a little chunk left in it.
That’s all there is to it. You can use this salsa as a dip for your chips or a sauce for tacos or many other things.
Here are some more salsa recipes you can make:
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Smoky Four Pepper Salsa
- Prep Time: 45 Minutes
- Total Time: 45 Minutes
- Yield: 4 Cups 1x
- Category: Salsa
- Cuisine: Mexican
- Diet: Gluten Free
Description
This is a good smoky flavored salsa for all your salsa needs. Roasting the tomatoes and peppers on the grill provides a deep, smoky flavor.
Ingredients
- 8 Medium Tomatoes
- 1 Tbls Oil
- 4 Poblano Chiles
- 4 Anaheim Chiles
- 1 Jalapeno
- 4 Serranos
- 1/4 of an Onion
- 2 Cloves Garlic
- Some Cilantro (to your taste)
- 2 tsp Salt
- Juice of 1 Lime
Instructions
- Roast the chiles and tomatoes on the grill until they blacken somewhat. Put the poblanos and anaheims in a pot with a lid to steam while they cool.
- Peel and seed the tomatoes.
- Peel and seed the poblanos and anaheims. Remove the stems.
- Remove the stems from the jalapeño and serranos. Chop into pieces.
- Chop the onion into a few pieces.
- Put everything into the food processor and pulse until it is the desired consistency.
- Serve right away. Keep refrigerated for up to 4 days or freeze any that isn’t being used right away.
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