Chevys Salsa Recipe

Do you know the only thing that tastes better than spicy salsa? Only salsa on the grill, especially from Chevys, the Tex-Mex restaurant chain of the West Coast.

This salsa recipe is, hands down, one of the most delicious salsas you’ve ever tried. What makes it so special is that Chevys adds neither liquid smoke nor vinegar to make their salsa so smoky. They char the veggies on the grill.

And the best thing is, you can replicate this utterly delicious Chevys Salsa recipe in under 15 minutes using simple ingredients.

How to Make Chevys Salsa

The original Chevys Salsa recipe calls only for a few ingredients. The veggies are slightly charred on the grill or under the broiler, and blender together with the rest of the ingredients. That’s it.

The salsa turns out just enough smoky, spicy, and peppery, to go with all of your favorite Mexican dishes, seafood, or fish.

So, here’s what you’ll need to make your salsa taste like the original Chevys Salsa.

Ingredients:

(10 servings)

  • 1-2 jalapeños
  • 2 ½ pounds of tomatoes
  • 3 garlic cloves
  • ¼ medium Spanish onion
  • ¼ cup cilantro (chopped fresh)
  • 1 tsp liquid mesquite smoke (optional)
  • ¼ cup white vinegar
  • 2 teaspoons salt

Instructions:

The best thing about grilled tomatoes and jalapeños is that it brings out some special sweetness and improves the flavor of your salsa, especially if you opt for store-bought veggies.

All you need to do is to drizzle some jalapeños and tomatoes with heat-safe oil and grill for about 8-10 minutes. As a result, you’ll end up with perfectly spicy and smoky salsa.

However, it’s totally fine if you’re not a fan of spiciness. The Chevys Salsa Recipe calls for only 1-2 jalapeños which could make it milder. Just add more if you decide to spice things up!

Follow along to learn how to make a perfect Chevys Salsa.

Step 1:

Preheat your BBQ or the stovetop grill pan on high heat.

Step 2:

Remove the stems from tomatoes, but not from the jalapeños. Rub some oil over the vegetables.

Once the grill is hot, place the tomatoes. After about 10 minutes, add jalapeños, and after another 10 minutes turn them both.

Step 3:

Remove the peppers from the grill as soon as almost their entire surface is black. Tomatoes, on the other hand, should be removed from the grill once the skin comes off easily, even if they’re just partially black.

Note: keep a close eye on the tomatoes since they’ll be hard to remove from the grill if they get too mushy.

Once you remove the veggies, cover them to steam, and cool. The skin will come off easier.

Pro tip: after you grill the veggies, leave them in the fridge for a few hours or days before processing. They will accumulate a large amount of liquid that works best if you what to thin out your salsa.

Step 4:

Remove the skin and seeds from the tomatoes and place them in the food processor. Pinch the stem end from each jalapeño, remove the burned skin and as many seeds as possible, so that you don’t end up with extra spicy salsa.

Add the peppers to the food processor.

Step 5:

Add all the remaining ingredients to the grilled veggies and pulse for about a minute.

Step 6:

Chill the salsa for at least an hour or, even better, leave it overnight. It will taste better the following day.

Enjoy it with all your favorite meals!

Ingredient Substitution

Nothing seems to be a good enough substitute to use in this Chevys Salsa recipe, as you want to preserve its texture and taste. However, we know some of the best ingredients to use to tweak the recipe a little.

Use these substitutes to keep the recipe as original, while adding a personalized touch to your homemade salsa.

Serrano peppers

The source for the special spiciness of this salsa is the Jalapeños. So, you don’t want to shift too far here.

That being said, you can use serrano peppers for a slightly different pepper alternative. Not only do they look similar to jalapeños, but they also maintain a similar hot pepper flavor to amp up the heat level of your salsa.

Bell peppers

Bell peppers can perfectly fill the space of jalapeños if you want a pepper variety that has no heat. Some might argue that using bell peppers defeats the purpose of using jalapeños in the first place.

Still, bell peppers have a similar thick and crunchy texture. To compensate for the lack of spiciness, you can splash a few dashes of any hot sauce into the salsa for some heat and flavor.

Parsley

Parsley and cilantro are always easily mistaken for one another in the store, as they are close cousins. That’s why using parsley in Chevys Salsa is going to play just as well if you don’t have cilantro.

Although parsley is a little bitter, it brings out the freshness in other ingredients. Also, you can add a zip of citrus with some lemon or lime juice.

What to Serve with Chevys Salsa

To take advantage of all the Chevys Salsa flavors and versatility, you have to find some creative dishes to pair it with. And although salsa is a Mexican dish, there are other choices besides eating it with a basket of tortilla chips.

Try these healthy ideas to make the most of your Chevys salsa.

Cilantro lime rice

Is there anything more refreshing and flavorful than cilantro lime rice? It is a perfect side dish for any Mexican-inspired meal.

Cilantro and lime are a classic pairing. But if you top it off with the smoky and spicy salsa, you’ll see why they work so perfectly together. And the lime rice is so simple to cook, you’ll probably finish it before the salsa is cooled.

Chicken burrito

Besides pairing Chevys salsa with some dishes, you can also use it as a seasoning. Namely, you can convert any classical chicken burrito into a signature kick by simply adding salsa to it.
Just put the meat at the bottom of the tortilla. Then add the rest of the toppings and either add salsa inside or smother the outside of a burrito to use more sauce. But note that putting salsa inside could possibly weaken the tortilla.

How to Store Chevys Salsa

Although salsa is a versatile food, a half-open salsa jar can sit in the fridge for weeks or months on end. However, depending on the ingredients you use, it might be best to store salsa on the shelf, in the fridge, or even in a freezer.

We’ll cover the most popular options that work best for the homemade Chevys Salsa.

Store Chevys Salsa in a Fridge

To maximize the shelf life of this salsa, it’s best to keep it refrigerated at all times. You can generally keep your salsa for about 5-7 weeks if it’s been continuously refrigerated. Pour it into an airtight container or can.

However, if the salsa develops an off odor or flavor, it’s best to whip up a new batch. Also, keep an eye on the mold.

Store Chevys Salsa in a Freezer

If you want to further extend the shelf life of your salsa, freeze it. The process is the same — just freeze the salsa in a covered airtight container or heavy-duty freezer bag. But leave some room at the top since it expands when frozen.

Your salsa will last up to 6 months in the freezer.

The texture might slightly change after defrosting, but it’s still worth giving freezing a try.

chevys salsa recipe

Chevys Salsa Recipe

This smoky and spicy Chevys Salsa goes well with almost everything, turning any dish a signature kick. A few ingredients, one grill or a grill pan, and you’ll create a masterpiece in about 15 minutes. Try this recipe right now to make an original Chevy Salsa at home!
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment
Cuisine Mexican
Servings 10
Equipment
  • grill pan
  • food processor
Ingredients
  
  • 1-2 jalapeños
  • 2 ½ pounds tomatoes
  • 3 garlic cloves
  • ¼ medium Spanish onion
  • ¼ cup cilantro (chopped fresh)
  • 1 tsp liquid mesquite smoke (optional)
  • ¼ cup white vinegar
  • 2 tsp salt
Instructions
 
  • Preheat your BBQ or the stovetop grill pan on high heat.
  • Remove the stems from tomatoes, but not from the jalapeños. Rub some oil over the vegetables. Once the grill is hot, place the tomatoes. After about 10 minutes, add jalapeños, and after another 10 minutes turn them both.
  • Remove the peppers from the grill as soon as almost their entire surface is black. Tomatoes, on the other hand, should be removed from the grill once the skin comes off easily, even if they’re just partially black. Note: keep a close eye on the tomatoes since they’ll be hard to remove from the grill if they get too mushy. Once you remove the veggies, cover them to steam, and cool. The skin will come off easier. Pro tip: after you grill the veggies, leave them in the fridge for a few hours or days before processing. They will accumulate a large amount of liquid that works best if you what to thin out your salsa.
  • Remove the skin and seeds from the tomatoes and place them in the food processor. Pinch the stem end from each jalapeño, remove the burned skin and as many seeds as possible, so that you don’t end up with extra spicy salsa. Add the peppers to the food processor.
  • Add all the remaining ingredients to the grilled veggies and pulse for about a minute.
  • Chill the salsa for at least an hour or, even better, leave it overnight. It will taste better the following day.
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