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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!
5 from 9 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment
Cuisine Mexican
Servings 10
  • grill pan
  • food processor
  • 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
  • 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.