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Lemon Carrot Raisin Bread with Lemon Glaze
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Crab BLT
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Grilled Vegan Bean Burger
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Barbecued Seitan Ribs
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Guacamole
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Chevy's Salsa
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Gluten Free Peach Cobbler
The Best Salsa in the World
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 →
The Best Salsa in the World
Author: CookEatDelicious.com
Prep time:
Cook time:
Total time:
Yields: 3 Cups
Serve with Tortilla Chips.
Ingredients
Instructions
- On a hot charcoal grill, grill tomatoes and jalapeno peppers until charred and they began splitting.
- Place in a large bowl and allow to cool.
- Continue to drain off excess liquid that will accumulate in the bowl.
- Remove core ends of tomatoes and the stems of the jalapenos.
- Place tomatoes, onion, jalapenos, cilantro, black pepper, salt, and garlic into the blender.
- Blend for 20 seconds or until your desired consistency.
- Pour into bowl and chill or serve immediately with chips.
- 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!
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!
Let me know how it turns out!
I love it just tried it I am a fan of Chevys to I have missed them closing down in Columbia mo
I love Chevy’s too Justin! Glad you liked this!
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!
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.
I think the blended consistency is far from pico. I haven’t heard of Casa Salza before, I will ask around!
If you make the “world’s greatest hands down” why are you on here, looking for salsa recipes. Seriously.
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!
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…..
I hope your fiancee approves!!! Looking forward to hearing your results
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!
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!
Can you refrigerate the salsa or do you leave it out?
You should refrigerate the salsa up to a week in a covered dish! I will add this point now to the recipe, thanks Jessica!
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!
Glad you found a balance for the wife John & that you both love it!
Plus, ty & lol for your comment above! Seriously
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?
Do you have a grill pan? That could work or a hot skillet. Let me know how it works out Valerie
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.
Thanks for the tip Elle. I love habanero peppers and will try it again on my next batch!
I can’t wait to try this recipe! Sounds absoluely delish!
It is great!
Can this recipe be canned. Would I need to add vinegar.
Sorry I am of no help Charlotte! I haven’t canned this recipe yet!