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Chevy's Fresh Salsa
3-4 Cups
Alternative Ingredients are listed in Red

Qty Size Ingredient
6 lbs Romano Tomatoes (20 large)
3 lbs Stew/Slicing Tomatoes (10 Medium)
8 lg Jalapeño Peppers
1 med Spanish Onion (¼ c.)
½ oz Fresh Crushed Garlic (10g or 3-4 cloves)
4 tbls Chopped Fresh Cilantro
3 tbls White Vinegar
2 tbls Lime Juice
4 tsp Kosher Salt
4 tsp Mesquite Flavored Liquid Smoke

Preheat your barbecue grill to high temperature with mesquite wood or add soaked mesquite chips when ready*.  Remove the stems and core the tomatoes, then rub Olive Oil over each tomato. If you don't have a corer simply cut the tomatoes in half and then v-cut the core out.  Twist the entire stem off the jalapeños, slice them in half lengthwise.  With a spoon or mellon baller, de-seed and de-vein 6 of the 8 peppers leaving the seeds and veins in the last two.  The first six will be providing the fruity Jalapeño flavor and the last two will provide the heat.

Place the tomatoes on the grill when it's ready.  After about 10 minutes place all of the Jalapeños on the grill skin side down.  In about 10 more minutes you can turn the tomatoes.  (If you had to cut the tomatoes in half to core them, then you will want to put all the tomatoes [skin side down] and peppers on the grill at the same time).  When almost the entire surface of the peppers are charred black you can remove them from the grill.  The tomatoes will turn partially black, but when the skin begins to come off they are done.  Put the peppers and tomatoes on a plate and let them cool.  Chop the onion to a ¼ inch dice and saute in oil (olive oil preferably, definitely not butter) until golden brown.  Strain off excess oil and set aside.

When the tomatoes and peppers have cooled, remove the skin from the tomatoes and place them into a food processor.  Don't over-do-it.  You don't want to puree the tomatoes, just reduce them to small chunks.  (you may have to cut some of the tougher chunks down to size manually)  Chop the peppers into ⅛ inch chunks.  Discard the liquid that remains on the plate.

Dump the tomatoes into a large bowl, add the remaining ingredients (except for the whole peppers - the ones with the seeds and veins in tact) and stir until the mixture is thoroughly combined.  Add the chopped whole peppers about half or even a quarter at a time until you get the amount of heat that you desire.

Place the salsa into a covered container and chill overnight (or at least for several hours) while the flavors develop.  Double check the amount of heat and adjust as necessary.


* If you can't use mesquite wood or chips then add a quality liquid mesquire at the end.

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