Smoky Four-Pepper Salsa Recipe

Cooking Directions

• STEP 1.Preheat the broiler and place the peppers on a baking sheet. Broil until the skins are charred and blistered, turning occasionally.
• STEP 2.Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
• STEP 3.Peel off the skins, remove the seeds and stems, and finely chop the peppers. Combine them in a bowl with diced tomatoes, red onion, cilantro, lime juice, salt, and pepper.
• STEP 4.Mix well and let the flavors meld for at least 30 minutes before serving. Adjust the seasoning if needed.
• STEP 5.Serve the smoky four-pepper salsa as a condiment or dip with your favorite dishes. Store any leftovers in an airtight container in the refrigerator.

Cooking Tips

• For a milder salsa, remove the seeds and membranes from the jalapeno and poblano peppers.
• If you prefer a spicier salsa, leave the seeds and membranes intact or add more chipotle peppers.
• To add a smoky flavor, you can roast the tomatoes along with the peppers.

Storage and Serving

• Store the smoky four-pepper salsa in an airtight container in the refrigerator for up to a week.
• Serve the salsa as a condiment with grilled meats, tacos, or as a dip for tortilla chips.
• You can also use this salsa as a topping for burgers, sandwiches, or quesadillas.