If you’ve ever sat down at Chevys Fresh Mex and found yourself devouring the complimentary chips and salsa before the drinks even arrived, you’re not alone. There’s something about that signature roasted tomato salsa — slightly smoky, perfectly balanced, and just the right amount of heat — that makes it unforgettable.
Fortunately, you don’t have to wait for your next restaurant visit to enjoy it. With this Chevys copycat salsa recipe, you can recreate that bold, fresh flavor in your own kitchen using simple ingredients and a few clever techniques.
Chevys salsa stands out for its use of fire-roasted vegetables, which adds depth and complexity you just can’t get from a jar.
This recipe captures that essence by broiling or grilling tomatoes, onions, jalapeños, and garlic until charred and blending them into a slightly chunky, vibrant salsa that’s ready in minutes.
Why You’ll Love This Recipe
This salsa is fresh, flavorful, and incredibly versatile. Serve it with tortilla chips, spoon it over tacos or grilled meats, or stir it into rice or scrambled eggs for an extra punch.
It’s naturally gluten-free, dairy-free, and vegan — making it perfect for nearly any gathering or dietary preference. Plus, it stores well in the fridge, so you can keep a jar on hand all week.
What You’ll Need
- 4–5 ripe Roma tomatoes
- 1 small white onion, peeled and halved
- 2 jalapeños (adjust to heat preference)
- 3 garlic cloves, unpeeled
- 1 tablespoon vegetable oil
- ¼ cup fresh cilantro
- 1 tablespoon lime juice (from about ½ a lime)
- 1 teaspoon salt (or to taste)
- ½ teaspoon sugar (optional, to balance acidity)
- ¼ teaspoon ground cumin (optional)
Pro Tips
- Char the vegetables well – Don’t be afraid of blackened skins. That char is what gives the salsa its signature smoky flavor.
- Use a food processor for texture control – Pulse for a chunkier salsa or blend fully for a smoother version.
- Let it chill – While you can serve it warm, chilling the salsa for at least an hour lets the flavors meld beautifully.
- Taste and adjust – Lime juice, salt, and sugar are your friends when it comes to balancing flavor.
- Control the heat – Remove seeds and membranes from the jalapeños for a milder salsa.
Tools Required
- Baking sheet or grill pan
- Tongs
- Blender or food processor
- Cutting board and knife
- Small bowl for mixing
- Airtight container for storage
Substitutions and Variations
- Tomatoes: You can use canned fire-roasted tomatoes in a pinch, but fresh roasted ones give the best flavor.
- Jalapeños: Substitute with serrano peppers for more heat, or poblano peppers for a smokier, milder flavor.
- No cilantro: Try flat-leaf parsley or simply omit for those who don’t like it.
- Roast on grill: Use an outdoor grill for even more authentic smokiness.
- Add onions raw: For more bite, blend in a small amount of raw onion after roasting the rest.
Make-Ahead Tips
This salsa is perfect for making ahead. Prepare it up to 5 days in advance, and store it in a sealed container in the fridge. The flavor deepens over time. It also freezes well — pour into freezer-safe bags and store for up to 2 months. Thaw in the fridge before serving.
Instructions
1. Roast the vegetables
Preheat your broiler to high. Place the tomatoes, onion halves, jalapeños, and garlic cloves on a baking sheet. Drizzle with oil and toss to coat. Broil for 10–15 minutes, flipping once, until charred and softened.
2. Peel and prep
Remove garlic from peels and discard stems from jalapeños. Let the roasted vegetables cool slightly, then transfer to the blender or food processor.
3. Blend the salsa
Add cilantro, lime juice, salt, sugar (if using), and cumin to the blender. Pulse until desired texture is reached — chunky or smooth, your choice.
4. Chill and serve
Transfer to a bowl or container. Let the salsa chill in the fridge for at least 30 minutes to allow flavors to meld. Serve with chips, tacos, or your favorite dish.
Leftovers and Storage
Store salsa in an airtight container in the refrigerator for up to 5 days. The flavor gets even better with time.
You can also freeze it for up to 2 months. Let it thaw in the fridge and stir before serving — the texture may soften slightly, but the flavor holds up beautifully.
Recipe FAQ
1. Can I make this without a broiler?
Yes. You can char the vegetables in a dry cast iron skillet or on a grill until blackened.
2. How spicy is this salsa?
It’s medium-spicy. Use one jalapeño for mild, two for medium, and more for hot. Remove seeds and membranes to reduce heat.
3. Is this salsa chunky or smooth?
It can be either! Blend to your desired texture — chunky for dipping, smooth for pouring over dishes.
4. Can I can this salsa for long-term storage?
This recipe isn’t tested for canning. For safe canning, use a tested preservation recipe.
Bold Flavor from a Beloved Restaurant Classic
This Chevys-style roasted salsa hits that perfect balance of smoky, savory, and fresh. Whether you’re making a taco night extra special, bringing a crowd-pleasing dip to a gathering, or just want a salsa that actually tastes like something, this recipe has you covered.
Try it once and you’ll never reach for the jarred stuff again. When you do make it, let me know — did you go spicy or keep it mild? Did your family devour it before dinner was ready? Leave a comment and share how this salsa worked its way into your regular rotation.