Chevys Salsa Vinaigrette Food

CHEVY'S SALSA - ORIGINAL RECIPE

Chevy's Salsa - Original Recipe image

My buen amigo Pablo works at Chevy's and was nice enough to share this with me. He said you can adjust the number of peppers to you "heat" liking. There is no liquid smoke added like other knock offs claim. The key to the smokey flavor is the char-grilling that takes place first.

Provided by SkylerFox

Categories Onions

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs fresh tomatoes
1 large onion, sliced
2 jalapeno peppers
1/4 cup fresh cilantro, chopped
1 tablespoon black pepper
2 teaspoons salt
2 teaspoons garlic, minced

Steps:

Grill on open flame tomatoes, onion and jalapeno pepper.
Remove when slightly chared and tomatoes soften and split.
Remove from grill and let cool.
Drain accumulated liquid.
Remove stems from jalapenos and end core ends of tomatoes.
Place tomatoes, onions, jalapeno pepper, and all remaining ingredients into blender.
Blend until desired consistancy (approx 10 seconds).
Pour into container and chill.
Serve and enjoy with your favorite chips.

SALSA VINAIGRETTE

Salsa Vinaigrette image

Categories Blender Citrus Onion Tomato Vegetable No-Cook Quick & Easy Salad Dressing Lime Jalapeño Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 cup chopped peeled seeded vine-ripened tomato (about 3/4 pound)
3 tablespoons chopped onion
1 small jalapeño chili, chopped (wear rubber gloves)
2 1/2 tablespoons fresh lime juice
1/4 cup vegetable oil
2 tablespoons finely chopped fresh coriander

Steps:

In a blender blend together tomato, onion, jalapeño, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.

SNAPPY SOUTHWEST SALSA VINAIGRETTE

Snappy Southwest Salsa Vinaigrette image

Make and share this Snappy Southwest Salsa Vinaigrette recipe from Food.com.

Provided by Berts Kitchen Witch

Categories Salad Dressings

Time 20m

Yield 2-3 cups

Number Of Ingredients 11

Ingredients

1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon sugar
1/4 cup red wine vinegar
2 tablespoons lime juice
3 tablespoons corn oil
3 tablespoons olive oil
3 fresh jalapenos (seeded and minced fine)
2 cups salsa (your favorite brand or homemade)
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Steps:

Mix together the first 5 ingredients in a large mixing bowl.
Whisk to combine.
SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
Add in jalapeÃ±os and salsa, whisking to combine.
Season with sea salt and black pepper, to your tastes.
Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
Shake well before using after it has been stored.

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