Chevy's Salsa - Original Recipe

SkylerFox's Note:

My buen amigo Pablo works at Chevy's and was nice enough to share this with me. He said you can adjust the number of peppers to you "heat" liking. There is no liquid smoke added like other knock offs claim. The key to the smokey flavor is the char-grilling that takes place first.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 2 lbs fresh tomatoes
• 1 large onion, sliced
• 2 jalapeno peppers
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon black pepper
• 2 teaspoons salt
• 2 teaspoons garlic, minced

Directions:

1. Grill on open flame tomatoes, onion and jalapeno pepper.
2. Remove when slightly chared and tomatoes soften and split.
3. Remove from grill and let cool.
4. Drain accumulated liquid.
5. Remove stems from jalapenos and end core ends of tomatoes.
6. Place tomatoes, onions, jalapeno pepper, and all remaining ingredients into blender.
7. Blend until desired consistancy (approx 10 seconds).
8. Pour into container and chill.
9. Serve and enjoy with your favorite chips.

Reviews

[jaclo]

The real deal!!!! I used to much garlic, and made it to spicy but, it was so close. The black pepper is the missing link!!! It smelled just like the real deal!!! I've been trying for years to copy this,, thanks so much! You're right, the popular recipe on the web w/the liquid smoke is a joke, not even close. You rule! Note I only used 1 teaspoon of salt.

[joshofstl]

Good recipe. Comes pretty close overall. Agree with other commenter that dialing down the salt to 1 tsp is a good idea. Also agree with recipe contributor that the liquid smoke is a problem -- I tried that take and it was so bad I had to throw out the whole batch.

[IntroVent]

This salsa is perfect for me, with two medium-large peppers. I made the recipe exactly to this and found it a bit salty, which a peeled potato took care of in about an hour. Makes 32 ounces. I might say that I love Chevy's salsa but my wife doesn't like the smokey flavor of it all. For that I grilled the veggies on my wood-free gas grill. Came out great...much like Reeser's Restaurant-style salsa, which disappeared from our stores two months ago and which prompted me to find this recipe. For less heat, use smaller peppers. For more, use bigger peppers. Adding or subtracting a whole pepper is too much, either way.