Ingredients

• 8 ripes plum tomatoes
• 1 tablespoon vegetable oil
• 4 poblanos peppers
• 4 Anaheims chile peppers
• 1 jalapeno chile pepper , or more to taste
• 1 large green bell pepper
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons white vinegar
• ¼ onion
• 2 cloves garlic
• 2 teaspoons salt
• 0.25 teaspoons mesquite flavored liquid smoke concentrate , Optional

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 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.
3. 3 Peel tomatoes and drain excess liquid. Peel and seed peppers.
4. 4 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.

Nutrition per serving