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.
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
If you like it really hot, add more jalapeño and include the seeds. The heat from a jalapeño comes from the seeds and the veins/pith.
It is a really small amount of sugar and you don’t taste it. It is just there to cut the strong acidity from the tomatoes.
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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- can of Rotel (diced tomatoes and green chiles)
- can of whole peeled tomatoes
- yellow onion
- garlic salt
- kosher salt
- ground cumin
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.
Process it for a few seconds.
Add in the rest of the ingredients.
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 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.
CRAVING MORE RECIPES?
Copycat Chili’s Salsa
- Place 1/2 jalapeño, cut into chunks and 1/2 yellow onion, cut into chunks into food processor. Process it for a few seconds.
- Add 15 ounce can tomatoes and green chiles, 15 ounce can whole peeled tomatoes, do not drain, 1 teaspoon garlic salt, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon sugar 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 AT LEAST SEVERAL HOURS (overnight is even better).
- Then serve with tortilla chips.
- Please do not eat right away. YOU MUST let this marinate for several hours (overnight is best.) Trust me, this makes a HUGE difference.
- Add fresh cilantro if you enjoy the taste.
- A blender can be used in place of a food processor.
- For less heat, remove the veins/pith and seeds from the jalapeño after slicing.
- You don’t taste the sugar, it just helps cut some of the strong acidity from the tomatoes.
“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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: April 2011
Updated & republished: December 2021