Smoky Salsa Chevys Salsa Food

SMOKY SALSA (CHEVY'S SALSA)

Steps:

• Preheat the broiler to high and move an oven rack near the top of the oven.
• Place the tomatoes, onion slices, and jalapenos on a baking sheet.
• Place into the oven under the broiler and lightly char the veggies on all sides. Remove from the oven and let cool.
• Remove the stems from the jalapenos and the cores from the tomatoes.
• Place the cooled veggies in the blender with cilantro, minced garlic, sea salt, and freshly cracked pepper, to taste.
• Blend for about 10 seconds, or until desired consistency.
• Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
• Pour into a container and chill.
• Serve with chips. Enjoy.

SMOKED SALSA

Steps:

• Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours.
• Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

HOMEMADE SMOKY SALSA

Steps:

• Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

CHEVY'S SALSA - ORIGINAL RECIPE

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.

SWEET & SMOKY SALSA

Steps:

• Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

SMOKY TWO CHILE SALSA

Steps:

• Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
• Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.

CHEVYS FRESH MEX SALSA

Steps:

• Char tomatoes, onion and jalapenos on a hot pan, griddle or grill.
• Put charred ingredients in blender.
• Add in pepper, salt and cilantro.
• Blend until smooth.