Copycat Chili's Salsa (+Video)

Name: Copycat Chili's Salsa
Prep time: 10 min
Total time: 10 min
Ingredients: 15 ounce can tomatoes and green chiles, (Rotel); 15 ounce can whole peeled tomatoes, (don't drain juices); 1/2 jalapeno, (cut into chunks); 1/2 yellow onion, (cut into chunks); 1 teaspoon garlic salt; 1 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/4 teaspoon sugar

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This Super Simple Copycat Chili's Salsa whips up in five minutes. Tomatoes, onions, a special blend of seasonings and a touch of jalapeño.

A RESTAURANT FAVORITE APPETIZER

This salsa is so easy to make and whips up quickly. Chili's Salsa has a nice, smooth flavor and consistency that doesn't drown out the flavor of whatever other food you eat it with. I think this salsa tastes a lot, if not better, than the salsa they serve at Chili's restaurants.

small, clear bowl of salsa in a basket with tortilla chips.

FREQUENTLY ASKED QUESTIONS:

Should homemade salsa be cooked?

No. It does not need to be. If you are using fresh tomatoes, you will want to par-boil the tomatoes to remove the skins. Then you will want to gently cook them until they turn soft to make for a nice, smooth salsa.

Why do some people add vinegar to salsa?

If you are going to can salsa or you purchased jarred salsa, you will notice there is some sort of additional acid added like vinegar. This is to prevent any type of dangerous bacteria from growing. But for fresh salsa that you will be eating right away, it is not necessary.

How is traditional salsa made?

The basic traditional salsa is simply made with tomatoes, onion, chili peppers and spices. That is the salsa base recipe and other ingredients can be added from there to suit your tastes.

How do you make salsa spicier?

If you like it really hot, add more jalapeño and include the seeds. The heat from a jalapeño comes from the seeds.

How do you store leftover salsa?

Leftover salsa should be stored in a covered container in the refrigerator. It will last up to a week. If you are going to can this salsa, you will need to add about a tablespoon of lime juice or vinegar before following proper canning procedures.

Copycat Chili's Salsa in a clear bowl with a hand dipping a tortilla chip into the salsa.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

can of Rotel (diced tomatoes and green chiles)
can of whole peeled tomatoes
jalapeno
yellow onion
garlic
garlic salt
kosher salt
ground cumin
sugar

Rotel, Peeled Whole Tomatoes, Onion, Garlic Salt, Kosher Salt, Cumin, jalapeno.

HOW TO MAKE CHILI'S SALSA:

This is easiest in a food processor but you can use a blender too. Place jalapeño and onion in the food processor.

diced onion and jalapeno in a food processor.

Process it for a few seconds.

fully blended onion and jalapeños in a food processor.

Add in the rest of the ingredients.

the rest of the salsa ingredients added into the food processor.

Process all ingredients for just a few more seconds, keeping it slightly chunky (not a puree.)

fully processed salsa in a food processor.

Put into a bowl with a lid (I like to put mine in mason jars). Chill for several hours (overnight is best). This step is really important because this is a salsa that just gets so much better over time. After a few hours, the flavors really blend and the flavor is enhanced. Trust me, it makes a big difference in the taste.

overhead view of salsa in a small bowl surrounded by tortilla chips.

CRAVING MORE RECIPES? HAVE A LOOK AT THESE!

Copycat Chili's Salsa

This Super Simple Copycat Chili's Salsa whips up in five minutes. Whole tomatoes, special blend of seasonings, onion and jalapeño. The best!

4.96 from 24 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: Chili's Salsa, Restaurant salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Calories: 15kcal

Author: Brandie @ The Country Cook

Ingredients

▢ 15 ounce can tomatoes and green chiles, Rotel
▢ 15 ounce can whole peeled tomatoes, don't drain juices
▢ ½ jalapeno, cut into chunks
▢ ½ yellow onion, cut into chunks
▢ 1 teaspoon garlic salt
▢ 1 teaspoon kosher salt
▢ ½ teaspoon ground cumin
▢ ¼ teaspoon sugar

Instructions

Place jalapeno and onion into food processor. Process it for a few seconds.
Add in the rest of the ingredients and process all ingredients for just a few more seconds, keeping it slightly chunky (not a puree).
Put into a bowl with a lid (I like to use a large mason jar) and chill in the fridge for several hours (overnight is even better).
Then serve with tortilla chips.

Video

Notes

This is a salsa that just gets better over time. After a few hours, the flavors really blend and the flavor is enhanced. Also, add fresh cilantro if you enjoy the taste!
A blender can be used in place of a food processor.
For less heat, remove the seeds from the jalapeño after slicing.

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Originally published: April 2011
Updated & republished: December 2021