Chevy's Salsa

MindyP679's Note:

Chevy's is one of my favorite Mexican restaurants and they have the most amazing fire roasted salsa. I found this recipe years ago and although the number of jalapenos seems to be off (please adjust to taste) the flavor is fabulous! The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8-12

Yield: 4.0 cups

• 6 medium tomatoes
• 10 small jalapenos (red is best)
• ¼ medium Spanish onion
• 2 garlic cloves
• 2 tablespoons fresh cilantro (chopped)
• 2 tablespoons white vinegar
• 2 teaspoons salt
• 1 ½ teaspoons liquid smoke (mesquite-flavored)

Directions:

1. Preheat your barbecue grill to high temperature.
2. 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.
3. Place the tomatoes on the grill and cook about 10 minutes.
4. Place the jalapenos onto the grill. (TIP: To adjust the heat, cut in half and scoop out seeds roasting skin side to the flame).
5. Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.
6. When almost the entire surface of the peppers has charred black you can remove them from the grill.
7. The tomatoes will turn partially black, but when the skin begins to come off they are done.
8. 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).
9. 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.
10. 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.
11. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. (Makes about 4 cups).

Reviews

[Chef #717630]

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.

[StudentNurse]

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.

[joshofstl]

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.