Copycat Chevys Salsa Recipes

SMOKY SALSA (CHEVY'S SALSA)

Steps:

• Preheat the broiler to high and move an oven rack near the top of the oven.
• Place the tomatoes, onion slices, and jalapenos on a baking sheet.
• Place into the oven under the broiler and lightly char the veggies on all sides. Remove from the oven and let cool.
• Remove the stems from the jalapenos and the cores from the tomatoes.
• Place the cooled veggies in the blender with cilantro, minced garlic, sea salt, and freshly cracked pepper, to taste.
• Blend for about 10 seconds, or until desired consistency.
• Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
• Pour into a container and chill.
• Serve with chips. Enjoy.

THE BEST RESTAURANT-STYLE SALSA

Steps:

• Heat a grill over medium-high heat.
• In a large bowl, toss the tomatoes in a drizzle of any high smoke point oil. Grab your peppers and onion, and walk them out to the grill. (You can also use an indoor grill pan or a cast iron skillet for this step. I've also had good results just charring the onion and jalapeno straight over a gas burner.)
• Toss the oiled tomatoes, peppers and onion onto the grill. The goal is for the skin of the peppers and the edges of the onion to get some char, for the tomato skin to get blistered enough that you can peel it off, and for the raw edge to get taken off of most of the tomato. Don't let it get overcooked and mushy, though.
• Remove the tomato, peppers, and onion from the grill. Put the tomatoes back in the same bowl you used to toss them in. Cover the bowl with a plate to let the tomatoes steam. This will help remove the skin. Use the blade of a knife to scrape the skins off of the peppers, and remove seeds as desired (we do not remove them).
• Transfer the peppers to the bowl of a food processor along with the onion, garlic, and cilantro. Pulse a few times until coarsely chopped.
• Using your fingers, peel the tomatoes. The skin should come off easily. If you can't get every last bit of skin, don't worry. Add the tomatoes to the food processor, along with the white vinegar, salt, and liquid smoke. Pulse until you reach your desired consistency (from chunky to runny).
• Pour the salsa into a resealable container and transfer to the refrigerator. The salsa is best served chilled, so let it sit for at least 1 hour in the refrigerator, or ideally overnight, before serving.

CHEVY'S SALSA - ORIGINAL RECIPE

Steps:

• 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.

CHEVYS FRESH MEX SALSA

Steps:

• Char tomatoes, onion and jalapenos on a hot pan, griddle or grill.
• Put charred ingredients in blender.
• Add in pepper, salt and cilantro.
• Blend until smooth.