How to make Chevys sauce
The original Chevys Sauce recipe requires only a few ingredients. The vegetables are lightly charred on the grill or under the grill, and mixed with the rest of the ingredients. And that’s it.
The sauce is smoky, spicy and peppery enough to accompany all your favorite Mexican, seafood or fish dishes.
Here’s what you’ll need to make your sauce taste like the original Chevys Sauce.
- 1-2 jalapenos
- 2 ½ pounds of tomatoes
- 3 garlic cloves
- ¼ medium Spanish onion
- ¼ cup cilantro (chopped fresh)
- 1 teaspoon liquid mesquite smoke (optional)
- ¼ cup white vinegar
- 2 teaspoons of salt
The best thing about roasting tomatoes and jalapeños is that it adds a special sweetness and enhances the flavor of your sauce, especially if you opt for store-bought vegetables.
All you have to do is drizzle some jalapenos and some tomatoes with heat-safe oil and grill them for about 8-10 minutes. The result will be a perfectly spicy and smoky sauce.
However, it’s okay if you don’t like spicy. Chevys Salsa Recipe only calls for 1-2 jalapenos, which might make it milder. Add more if you decide to spice it up.
Read on to learn how to make the perfect Chevys Sauce.
Preheat the barbecue or grill to high heat.
Remove the stems from the tomatoes, but not the jalapeños. Brush the vegetables with a little oil.
When the grill is hot, add the tomatoes. After about 10 minutes, add the jalapeños, and after another 10 minutes, flip them both.
Remove the peppers from the grill as soon as most of their surface is black. Tomatoes, meanwhile, should be removed from the grill as soon as the skin comes off easily, even if they are only partially black.
Note: Keep a close eye on the tomatoes, as they will be difficult to remove from the grill if they get too soft.
Once you remove the vegetables, cover them to steam and cool. The skin will peel off more easily.
Pro tip: After roasting your vegetables, leave them in the fridge for a few hours or days before processing. They will collect a lot of liquid which works best if you want to thin out the sauce.
Remove the skin and seeds from the tomatoes and place them in the food processor. Pinch off the stem end of each jalapeño, removing any burned skin and as many seeds as you can, so you don’t end up with an overly spicy sauce.
Add the peppers to the food processor.
Add all the remaining ingredients to the roasted vegetables and beat for one minute.
Chill the sauce for at least an hour, or better yet, leave it overnight. It will taste better the next day.
Enjoy it with all your favorite foods!