Have you ever eaten at Chevy’s? My family used to go there fairly often on the weekends. And if you ask me, the best thing about it was that darn salsa. It was the perfect combination of sweet/tart/spicy/charred. I LOVE that dang salsa. So I set out to make my own a few years ago, and I’ve made it every year since.
Now mind you, this isn’t the best batch I’ve ever made. I was in a hurry and didn’t let the peppers get charred enough. Ordinarilly, there are a lot more little black specks throughout the salsa which really make it, if ya’ know what I mean… That being said, I guess we’ll suffer (suffer? pshaw!) through this batch so I can do it all again, but better.
I like throw the ingredients on the grill to char when it’s just the two of us and we don’t have enough food to fill out the space. I also sometimes use the dying coals – just nestle everything right in there. And if you’re indoors, you can use a cast iron pan or the open flame of the stove-top.
If you like really spicy salsa, just use more hot chilis. And if you don’t, well then don’t!
Roasted Pepper Salsa
- 3 large ripe bell peppers
- 1 small to medium hot chili
- 1 very small onion (or a few shallots if you can’t find small onions), not peeled
- 2-3 garlic cloves, still in their skins not peeled
- 1 small red tomato
- a few teaspoons of sherry vinegar
Char all the vegetables until they are about 50% blackened. You’ll need to rotate the onion regularly so that it cooks as evenly as possible…I usually get it cooked about half-way. Set all the veggies on a plate to cool. Open the peppers and chilis and discard their seeds and stems. Remove the tomato’s stem. Peel the onion and garlic. Cut the onion into a few chunks. Place all the vegetables in a blender with a hefty pinch of salt and a few teaspoons of vinegar. Pulse a few times and taste for salt and vinegar. The salsa tends to be pretty sweet, thus needing enough salt and vinegar to balance out the sweetness.