Smoky Four-Pepper Salsa

Ingredients

• 4  anaheim chile peppers 
• 1  jalapeño chile pepper to taste
• 2 tablespoons cilantro leaves chopped
• 2 cloves garlic 
• 1 large bell pepper green
• 0.3  onion 
• 8  plum tomatoes ripe
• 4  poblano peppers 
• 2 teaspoons salt 
• 1 tablespoon vegetable oil 
• 2 tablespoons vinegar white

Equipment

• food processor
• bowl
• grill

Directions

1. Preheat an outdoor grill for medium heat.
2. Rub tomatoes with oil and grill for 10 minutes, turn.
3. 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.
4. Remove tomatoes to a separate bowl.
5. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
6. Peel tomatoes and drain excess liquid. Peel and seed peppers.
7. Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times.
8. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.