Smoky Four-Pepper Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
8 ripe plum tomatoes
1 Tbsp vegetable oil
4 poblano peppers
4 Anaheim chile peppers
1 jalapeno chile pepper, or more to taste
1 large green bell pepper
2 Tbsp chopped cilantro leaves
2 Tbsp white vinegar
2 cloves garlic
2 tsp salt
1/4 tsp mesquite flavored liquid smoke concentrate (optional)
Preheat an outdoor grill to medium heat.
Rub tomatoes with oil and grill for 10 minutes, then 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 th e container of a food processor. Pulse 4 to 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.