Grilled Mixed Pepper Salsa Verde

Let's Cook

1. Step 1.

   Prepare the grill for direct cooking over medium-high heat.

2. Step 2.

   Place the Anaheim, poblano, and serrano peppers directly over the heat. Grill for 3 to 4 minutes per side, turning occasionally, until the skins are charred and blistered (about 8 to 14 minutes total). Avoid over-charring, which can make the peppers taste burned.

3. Step 3.

   Remove the peppers from the grill and let them cool until safe to handle, about 5 minutes. Peel off the blackened skin and remove most of the seeds. Roughly chop the peppers and transfer them to a food processor.

4. Step 4.

   Add the stewed tomatoes, green onions, cilantro, crushed garlic, apple cider vinegar, lime juice, and kosher salt to the food processor with the chopped peppers. Pulse until the mixture is pureed to a thick, chunky salsa consistency, scraping down the sides as needed.

5. Step 5.

   Transfer the salsa to a serving bowl. Serve at room temperature or chilled with chips.