Recipe by MindyP679
From www.TopSecretRecipes.com Chevy's is one of my favorite Mexican restaurants and they have the most amazing fire roasted salsa. I found a recipe for the salsa years ago and have had it posted here for a while. The original recipe I found called for 10 jalapenos which is obviously blow-your-brains-out hot... I adjusted the number here. I also do not use the liquid smoke because I don't enjoy the flavor but, I wanted to stay true to the original recipe. Another tip: If it's too cold to grill or you just don't have one, use your broiler instead! ENJOY! :)
Top Review by Teacher WNC
I haven't tried this recipe yet but there are some obvious mistakes especially in the amount of jalapenos. 2 days ago I got a tour of the Chevy's kitchen and the manager demonstrated how they make their salsa and he told me the bulk recipe! You can take these numbers and divide them down for smaller batches. The recipe is not complete because I don't know the exact spice mix but it should help: 1 case (20 lbs.) tomatoes 2 lbs. large white onions 2-4 jalapenos (depending on size) Cilantro Spices My guess on the spices: simple salt and garlic. They roast the veggies in a big metal pan over a gas flame - so Mesquite wood is probably incorrect. However, if you roast a jalapeno - don't you get a chipotle with a smokey flavor anyway? Good luck
- 6 medium tomatoes
- 2 -4 small jalapenos (red is best or substitute 1-3 chipotle peppers)
- 1⁄4 medium Spanish onion
- 2 garlic cloves
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons white vinegar
- 2 teaspoons salt
- 1 1⁄2 teaspoons liquid smoke (mesquite flavored- Optional)
Directions See How It's Made
- Preheat your barbecue grill to high temperature.
- Remove any stems from the tomatoes, then rub some oil over each tomato. (You may want to cut the tomatoes in half for easier grilling) You can leave the stems on the jalapenos.
- Place the tomatoes on the grill and cook about 10 minutes.
- Place the jalapenos onto the grill. (TIP: To adjust the heat, cut in half and scoop out seeds roasting skin side to the flame).
- Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.
- When almost the entire surface of the peppers has charred black you can remove them from the grill.
- The tomatoes will turn partially black, but when the skin begins to come off they are done.
- Put the peppers and tomatoes on a plate and let them cool. (TIP: Placing the tomatoes and peppers into a zip top bag or placing a bowl upside down over the them will make the skins easier to peel off later).
- When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end to remove them from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
- Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
- Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. (Makes about 4 cups).