Prep 30 mins
Cook 0 mins
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.
- 907.18 g fresh tomatoes
- 1 large onion, sliced
- 2 jalapeno peppers
- 59.14 ml fresh cilantro, chopped
- 14.79 ml black pepper
- 9.85 ml salt
- 9.85 ml garlic, minced
- Grill on open flame tomatoes, onion and jalapeno pepper.
- Remove when slightly chared and tomatoes soften and split.
- Remove from grill and let cool.
- Drain accumulated liquid.
- Remove stems from jalapenos and end core ends of tomatoes.
- Place tomatoes, onions, jalapeno pepper, and all remaining ingredients into blender.
- Blend until desired consistancy (approx 10 seconds).
- Pour into container and chill.
- Serve and enjoy with your favorite chips.
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.
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.
You are absolutely right that this recipe is legit! Our Cub Scout leader was manager at a Chevy's and we got a tour of the kitchen and a lesson on how to make this famous salsa. No vinegar, no liquid smoke. They roasted on a large jelly roll pan under a broiler, not on an actual grill. Other than that, it looks great. Maybe that copycat recipe guy should be in Cub Scouts ;o)