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Smoky Four-Pepper Salsa

"This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!"

Ingredients :

• 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
• 1/4 onion
• 2 cloves garlic
• 2 teaspoons salt
• 1/4 teaspoon mesquite flavored liquid smoke concentrate (optional)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 45M

• 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.

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