Whip out the food processor and fire up the grill because you’ll need these essential tools to clone one of the best restaurant salsas in the business. 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.
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. 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 from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. 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.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.
Makes approximately 2 cups.
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There's a little place in Alviso Slough south of San Francisco that has an almost identical recipe...but, double the onion, double the fresh cilantro, and cut the jalapeno's in half. Refrigerate for a couple of hours before serving. I make this stuff a half gallon at a time...and it all disappears at one setting.
Excellent Salsa! Always a hit when I make it and I do use 6 - 10 jalapenos, depending on size. The best.
I made this recipe several years ago... 10 jalapenos made it so hot it burned my hands to handle it. I tried it again with just 2 jalapenos... they tell me roasting them actually makes them hotter. The 2nd time I made the recipe everybody loved it. I like the liquid smoke but I only used a tsp.
Really good salsa with smoke liquid or better yet chitpotles chillie pepper:)
Can you also make this salsa and can it as well??
Chevy's sells a cookbook and their salsa recipe is in it and it doesn't call for liquid smoke, sorry.
WAY TOO MUCH LIQUID SMOKE!
I just made this, and it's too much. I'd say about a 1/4 to a 1/2 a teaspoon instead. It almost tastes like barbecue sauce. I think I'll end up using it on burgers later this week. haha.
Another note: 10 Jalapenos? Are you kidding me? I used 4, and it's burning me to death. I can't even imagine what it tastes like with 10.