Recipe: Chevy's Salsa - 2 Recipes

CHEVY'S SALSA
Source: Gail Kremser
Adapted from Top Secret Recipes

5 or 6 ripe tomatoes
1 medium onion
4 jalapeno
1/3 cup cilantro, chopped
1 tsp salt
2 tsp pepper

Take the stem out of the tomatoes, and off the peppers. Take a skillet or frying pan (cast iron works best) and heat on full flame until very hot using no oil so the surface is dry. Throw in tomatoes, peppers, and onion and stir occasionally until the tomatoes are charred on at least three sides. They will actually be burned. At this point you may refrigerate your veggies until you are ready to make the salsa and this is really better cold.

When you are ready to make the salsa, pour all items into food processor or blender and process until you have a chunky salsa. You may want to adjust the amount of peppers according to the season of the year. (summer peppers are hotter than winter peppers). You may also substitute a different pepper. The Cilantro is the key!!! I grow it in my own garden so I always have fresh. You may want to adjust the salt and pepper to taste, but don't leave it out!

NOTE FROM GAIL: I tried this and it is really, really good. While I agree that the cilantro is important, I think the real "key" to this is the roasting of the vegetables, along with the cilantro.

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SALSA LIKE CHEVY'S
Source: misc.consumers.frugal-living/Chuck/2003

Note: It calls for 10 jalapenos, but I would go ahead and prepare all 10, but only put 1 or 2 in at a time until you get the desired heat. Also just use 1 lime instead of 2 tbsp..

6 medium tomatoes
Olive oil
10 fresh red or green jalapeno peppers
1/2 cup diced Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke

Preheat a large cast iron skillet over medium-high heat.

Remove stems from the tomatoes, then rub oil over each tomato.

Put the tomatoes on the skillet, turning them every now and then. After
about 5 minutes, add all the jalapenos to the skillet. Continue to turn the
tomatoes and peppers periodically. When almost the entire surface of the
peppers has charred black, remove them from the grill. The tomatoes will
turn partially black. When the skin begins to come off they are done. Put
the peppers and tomatoes on a platter and let them cool.

When the tomatoes and peppers are cool enough to handle, remove most of the
skin from the tomatoes and place them into a food processor or blender.
Place jalapenos into the food processor, including the stem ends. Discard
the liquid remaining on the platter.

Add remaining ingredients to the food processor and puree on high speed for
5 to 10 seconds or until the mixture has a smooth consistency.

Place the salsa into a covered container and chill for several hours or
overnight so that the flavors develop.