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–+ servings
Photo shows smoky four pepper salsa
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5 from 1 vote

Smoky Four Pepper Salsa

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.
Prep Time45 minutes
Total Time45 minutes
Course: Salsa
Cuisine: Gluten Free, Mexican
Keyword: Chiles, Gluten free, Salsa
Yield: 8 1/2 Cups
Calories: 61kcal
Author: 2 Cooks in the Kitchen

Materials

  • 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.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Serving: 0.5cups | Calories: 61kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 683mg | Potassium: 419mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1293IU | Vitamin C: 73mg | Calcium: 22mg | Iron: 1mg