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The Best Salsa in the World

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The Best Salsa in the World. Yes, that is a high title to live up to but I seriously believe that this Salsa stands. Oh man, it is delicious! Delicious and addicting. We couldn’t stop eating it, it is that good.

I modeled this salsa after one of my favorite salsas: Chevy’s Salsa! I used to go to Chevy’s just for their salsa and chips. I think the waiters would hate me. The key to this recipe isn’t some fake liquid smoke, it is actually grilling the tomatoes and peppers on a charcoal grill…My mouth is literally watering typing this up.

Delicious Rating: A charcoal grill is the only option for this recipe. Gas will not give it the real smoky taste and liquid smoke is so out of the question. After the grilling it is a super easy recipe, blend it all up and serve! It tastes better (if that is possible) the next day after all the flavors have come together and melded perfectly. I am going to the store right now to buy some more ingredients!

FOR RECIPE & PHOTO GUIDE CLICK

4.9 from 15 reviews
The Best Salsa in the World
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 3 Cups
 
Serve with Tortilla Chips.
Ingredients
  • 2 lbs fresh tomatoes
  • 1 large onion, chopped
  • 4 jalapeno peppers
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp black pepper
  • 2 tsp salt
  • 2 tsp garlic, minced
Instructions
  1. On a hot charcoal grill, grill tomatoes and jalapeno peppers until charred and they began splitting.
  2. Place in a large bowl and allow to cool.
  3. Continue to drain off excess liquid that will accumulate in the bowl.
  4. Remove core ends of tomatoes and the stems of the jalapenos.
  5. Place tomatoes, onion, jalapenos, cilantro, black pepper, salt, and garlic into the blender.
  6. Blend for 20 seconds or until your desired consistency.
  7. Pour into bowl and chill or serve immediately with chips.
  8. Store in a covered dish for up to 1 week in the fridge.

Whenever I start up the charcoal grill now, maybe just for hot dogs or a tri-tip, I always make sure just to throw on some jalapenos and tomatoes for some salsa.
Don’t blend and walk away, pulse to your desired consistency. Maybe you like a thick and chunky salsa, maybe super thin, or just in the middle. Pulsing will let you choose.
Delicious!

30 Responses to The Best Salsa in the World

  • Your salsa looks delicious. I used to go to Chevy’s as well and have always loved the taste of their salsa. I’m going to try your recipe soon! Thanks for sharing!

  • justin says:

    I love it just tried it I am a fan of Chevys to I have missed them closing down in Columbia mo

  • Shawn says:

    Do you peel the tomatoes after you grill them? Is the tomato black, brown, burnt? Can you explain the grilling of the tomatoes and the peppers please?

    Thanks

    • Hi Shawn! I didn’t peel the tomatoes or jalapenos, the skin becomes charred, super wrinkled with a few black/dark brown spots. I set them on the charcoal grill but not right over the heat of the charcoal but off to the sides. They were grilled for at least 20 minutes while I had some meat going too. They will begin to split noticeably and that is when you can take them off. Give the tomatoes and peppers a turn once or twice too!

  • Casasalza says:

    Sorry if I disagree but this salsa is more like a pico compared to Casa Salza. Our Salza is the worlds greatest hands down. Seriously. :)

  • Lori says:

    Do you take the seeds out of the peppers or do you blend the whole thing?

    • I did not take the seeds out of the peppers Lori and the salsa was spicy but not to HOT. It really depends on how much heat you can usually take in dish, what you prefer!

  • Mfoxdm16 says:

    Alllllll right, Raven. My fiancee is the queen of taste-testing salsa in our house. I myself spent some “growing up” years in Colorado, and I grew up eating (and loving) Chevy’s salsa. Your words weigh heavy on my stomach. I have printed the instructions, and we are going shopping tomorrow for the ingredients. I will let you know how it turns out. Drum roll please…..

  • Erin says:

    I love Chevy’s salsa but find it just a tad hot. I’m the queen of mild & usually hold the peppers altogether when I cook. My husband & I tried this tonight and think may try it with half the jalapeños (or maybe even down to just one) next time. I found it extremely hot and my husband found it hot but not that bad. The flavor is great though! Thanks for posting! Five stars!

    • Erin says:

      I took the seeds out of the peppers & likely under-charred the tomatoes & peppers. Will definitely try it again as this was the best tasting salsa I’ve had outside of a Chevy’s restaurant!

      • Erin, sorry it was a bit to Hot! It is always hard to gauge other people’s spice level but I am glad you could taste through it! Thanks and I hope you enjoy it even more without the peppers!

  • Jessica says:

    Can you refrigerate the salsa or do you leave it out?

  • John Guiles says:

    I’ve tried this salsa… then I started using only 2 t of salt and 2 large jalapeno peppers (Which may be equal to 4 regular size peppers). I love it! My wife hates the smoky flavor (But I love it), so I moved to the gas grill where I found a balance that we both enjoy. I’ve tried broiling, but it’s too hands-off. Some items burn while others wait to be ready. Broiling takes too long, anyway. Great recipe!

  • Valerie says:

    i want to try this but i don’t have a grill. any way to (grill) the tomatoes and peppers on a stove top or in a pan?

  • Elle says:

    I worked at Chevy’s years ago. While I don’t recall all the ingredients, I do know that each batch contained one jabenero pepper.

  • Sherry says:

    I can’t wait to try this recipe! Sounds absoluely delish!

  • Charlotte says:

    Can this recipe be canned. Would I need to add vinegar.

  • Cris says:

    Can you freeze the salsa?

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