- Most Helpful
- Highest Rating
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
I just made this and it is REALLY good - tastes almost like Chevy's. The only thing I would change next time is definitely less Liquid Smoke - probably half of what is suggested. It might taste a little better after I let it sit for awhile but the liquid smoke taste is pretty overwhelming. I will definitely be making this again!!
Terrific salsa! It has a nice smokey flavor from the roasted veggies and comes out ready to eat after cooling. Use a little less pepper than called for though, it is a bit too much. Toss in a Chipotle Pepper for extra smokey flavor and some more heat.
Best salsa I've ever made. I did change the amount of jalapeno's to 2 so you can get alittle heat but not over powering burn. I also added a little black pepper and salt. Thank you for this fantastic recipe.
I've made this salsa several times. I use about half the red jalapenos (red peppers). With my vinyl gloves on, I cut the peppers in half and get all the seeds and white stuff out of the peppers - not allowing water to touch any of it or I can't breath. Cut the tomatoes in half and grill on the skin sides only. I half the liquid smoke and vinegar and come up with something absolutely tasty.
I made this recipe based on the 5-star reviews posted here, but the end product was so bad we had to throw it out. The worst offender was the liquid smoke, which gave the salsa a bizarre, fake aftertaste -- and we even halved the amount per the commenters. The listed jalepeno amount is also blazing hot, as others have said. High hopes here, but very disappoinng.
This is the first time I have made homemade salsa. It turned out excellent. If you leave the tomatoes on the grill too long they will fall apart on the grill, if you split them in half. I used 3 jalapenos and didn't take out any seeds and it has a good kick to it. Also, I decided to add a little more garlic. Two thumbs up!
This tastes just like Chevys salsa. It's wonderful! Adjust the amount of jalapenos depending on how hot the peppers are. I have had some very bland ones and some that are extremely hot.
SUPER! I used less jalapenos, but SO good!
Very nice! Thanks for this as we love Chevy's salsa. I made a few modifications: 1) No way you need any more than about 3 jalapenos. Qty. 10 would just about blow your head off, I suspect. I used 3 red jalapenos, which were much larger than the average green jalapenos. You didn't say anything about jalapenos seeds, which in most cases you throw them away as this is the hotest part. I did throw away but left 10-12 seeds to go into the mixer. I cut down the mesquite-flavored liquid smoke as it can be very strong and the flavor can be a bit fake-tasting. About 1/2 to 3/4 tsp. seems to be plenty. Added about 4 tbs. of cilantro. Also, I left on a bit more charred tomato skin, which gives a good flavor and noticable black bits in the finished product.