I have been growing Anaheim peppers this year and I needed to find a recipe that would utilize them because I haven't had anything saved that contained them. I'm definitely not in the business of seeking out recipes right now, but I made an exception so these peppers would not go to waste. I didn't find any recipes that weren't a salsa so I went with a roasted one since I've never made anything like it. All of the tomatoes and peppers were grilled, then peeled, then blended. It was quite a lot of work to grill (said Eric) and it was definitely a lot of work to peel them. The recipe said 4-5 pulses was all it needed in the food processor, but I really needed about 25-30. I went with the optional liquid smoke and I was glad I did - I love the added flavor. The fun part about this salsa was eating it warm. I served it with quesadillas and it was perfect. I did not go with the optional extra jalapeños but I could see doing it. The overall flavor wasn't too pepper-y even considering how many peppers were in it. I was a little worried about that since Eric isn't a fan of the way peppers taste, but he actually loved the salsa. The reviews say it gets better in the refrigerator - I can't wait to have it tomorrow.