Name: Smoky Four-Pepper Salsa
Ingredients: 8 ripe plum tomatoes; 1 tablespoon vegetable oil; 4 poblano peppers; 1 large green bell pepper; 4 Anaheim chile peppers; 1 jalapeno chile pepper, or more to taste; 0.25 onion; 2 tablespoons chopped cilantro leaves; 2 tablespoons white vinegar; 2 teaspoons salt; 2 cloves garlic; 0.25 teaspoon mesquite flavored liquid smoke concentrate

Ingredients

8 ripe plum tomatoes
1 tablespoon vegetable oil
4 poblano peppers
1 large green bell pepper
4 Anaheim chile peppers
1 jalapeno chile pepper, or more to taste
0.25 onion
2 tablespoons chopped cilantro leaves
2 tablespoons white vinegar
2 teaspoons salt
2 cloves garlic
0.25 teaspoon mesquite flavored liquid smoke concentrate

Steps

Preheat an outdoor grill for medium heat and lightly oil the grate.
Rub tomatoes with oil.
Cook on the preheated grill for 10 minutes; flip. Place poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes per side.
Transfer tomatoes to a bowl. Place bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Cool, about 15 minutes.
Peel tomatoes. Drain. Peel and seed peppers.
Combine tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic in the bowl of a food processor; pulse until blended. Add liquid smoke; pulse until salsa reaches desired consistency.