Chili’s Salsa
This super simple copycat Chili’s Salsa whips up in five minutes. Tomatoes, onions, a special blend of seasonings and a touch of jalapeño are all you need to get that favorite restaurant salsa at home!
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
- jalapeno
- yellow onion
- garlic
- garlic salt
- kosher salt
- ground cumin
- sugar
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?
Originally published: April 2011
Updated photos & republished: December 2021
Chili’s Salsa (+Video)
Ingredients
- ½ jalapeño, cut into chunks (you can remove veins and seeds for less spice)
- ½ yellow onion, cut into chunks
- 15 ounce can tomatoes and green chiles (like Rotel)
- 15 ounce can whole peeled tomatoes, do not drain
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon sugar
Instructions
- 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.
Video
Notes
- 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.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Can I use any canned tomatoes with Chiles? Where I live they dont sell Rotel.
Hi Maria! Yep, you sure can! 🙂
SO. GOOD. I love Chili’s salsa and this is PERFECT!! Easy ingredients and easy process!
One question because I used a mini processor size and it was too small. I ended up having to split and blend it a few times to mix. What size food processor did you use?
This recipe is my own personal crack. After making this, I have had to let my family know if they want me to make some, it has to go home with them. I don’t even need chips, just a spoon will do, lol. Totally love this recipe.
I am laughing so hard Caroline! I love it!! Thank you!
This recipe is super easy! We have made it so many times, it is a hit!
I eliminated the jalapeno, drained the rotel, used a can of diced tomatoes, put half the cumin. It’s awesome for my palate and had just amount of kick. Yummo. My go to recipe from now on will never purchase again.
Great way to really tailor it to your tastes. I am a total lightweight when it comes to spiciness. Ha!
Looks like a winner Brandie!
Thank you Kathleen!! 🙂
I make this salsa to have along with your chicken enchiladas 🙂 My fiance loves both recipes and says that the salsa is some of the best. We will not be buying jars of salsa anymore because this is so easy to make and delicious. Can't thank you enough!
Gah! So good Brandie. Thank you! I sent everyone to your site for the recipe! I took your advice and added a little bit of cilantro. So yummy!
I made this for New Years this past year and everyone loved it. How long does it last after it is made?
Can we just talk about how good this salsa is? Holy crap! Best salsa ever!!
I can't wait to try this. I have to watch my salt so I can adjust for me. I love how simple it sounds. I love salsa. I think I will leave mine a little chunky. Thanks so much.
There is really no reason to worry about how long it can be stored in my house. It never lasts more than a couple of days. It is delicious and addictive and whenever I make it I wander why I ever buy salsa premade. I like to add chopped cilantro to it. Just a little though. This is very good and the taste is much fresher than store bought salsa.
How long can this be stored?
Don’t change a THING! This was flipping amazing!
Looks good
It seems I missed a comment or two on here – so sorry! First of all – this is a thinner type salsa. I don't drain any of the cans. This salsa was inspired by the one at Chili's restaurant. If you want a thicker salsa, then by all means, please drain the cans or just one of the cans.
This can be canned and stored up for later. It has about a 6 month shelf life if canned properly. I haven't actually tried freezing it but I don't see why it wouldn't hold up well in the freezer. If anyone has tried freezing it – please let me know!
Snowmanlover – thank you for letting me know how it turned out for you. So happy you enjoyed it!
My husband made it tonight and it was very good! Thank you, Brandie!
Just wondering–Can you process this in jars to can, or could you freeze it to keep for later? I am wanting a recipe to use for making a large quantity to put for winter.
Yes…I would like to know if you fan freeze it also
That looks super good, and super easy!
Hi there! Was just making this and see you noted not to drain the tomatoes, but what about the Rotel chilis? I questioned it beforehand, but dumped it all in anyway. Now, this seems really thin. Lynn
YUM-O!!! Will make your recipe and serve it on our "Salsa" bowl. lol – Thank you, sweet Brandie. ♥♥♥
Super simple and super fresh…we love it! Thanks so much for sharing another winner in today's Round-Up. Be sure and enter it on our website too, if you feel like sharing. :)Here's a handy link: You may just find yourself in a Gooseberry Patch cookbook someday soon! Thanks again. 🙂
Hi Jeanne! Thank you so much for coming back and letting me know how much you enjoyed it!! So glad you liked it 🙂
You can keep it in the fridge in an airtight container for up to a week. To be honest, I've probably stretched it up to a week and a half before without problems.
I made this on Saturday and couldn't wait two hours to try it…it was so good! We had some last night after it was sitting for over 24 hours and it was even better. I've been looking for a good salsa recipe and I've found it! Thanks 🙂
Question, how long do you think it stays good?
YUM- YUM Love salsa!
KAT
oh man! your food makes my mouth water. looks so yummy. thanks for leaving a comment on the dragons fairy tail.
kathryn
http://www.thedragonsfairytail.blogspot.com
I just found your blog and I love it. I want to visit often.
i'm so mad i found this too late!
the other day i was craving salsa and we had NONE, but we do have all of the ingredients to make this!
it looks delicious!
I have a slight love affair with salsa and this looks delicious!
Sometimes the simplest dishes are the best!
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Brandie- I have been looking for an easy quick throw together salsa recipe forever and I think this one sounds absolutely delish! Thanks so much for stopping by my blog the other day. Can't wait to try this. Bookmarked!
Salsa and chips are my favorite snack- this looks delicious! 🙂
I eat salsa on just about everything and home made is always better! Your recipe sounds great! I'm definitely going to try it
Trust me add the cilantro and lime,it adds a nice freshness. My husband has me make a batch every week…lol
You are right that is easy. I tend to like mine a little spicier though, it would be really easy to kick this one up. Hope you are having a great week.
-Gina-
Brandie,It's salsa and time for a quick dance since it's awards again. You may already have these so just feel free to ignore but wanted to pass on the awards to you. I love your blog and so glad to know you as a blogger friend!Cheers!
Love, love, love salsa! I can my own, but this could be a nice change for those times that I'm out – like now!
I LOVE IT!!! Finally a salsa recipe that doesn't have Cilantro in it!!!!!! *Happy Dance!!* I rarely get good salsa anymore since I can't eat cilantro, can't wait to try this ASAP!!!
Oh, yum! We all love salsa here! I love the idea of using Rotel…as there's such a short time when we get decent tomatoes here. Excellent recipe~
I love how simple this recipe is. I like it on the mild side too (and so do my kids) so this sounds great. I'd probably add some cilantro ot it and then squeeze some lime juice on top…that's what I learned from my favorite little hole-in-the-wall Mexican restaurant near my house.
Thanks for sharing this…anxious to buy the ingredients to make it!
Jennifer
Delicious! I make a similar one with 1/2 a bunch cilantro and lime.
absolutely delicious!! gloria
A nice simple salsa is one of my favorites! 🙂
Chips and salsa are such a great snack anytime.
I think cilantro and lime would be a wonderful addition to this! I'm slowly working on my hubby to get him to enjoy cilantro. It took me years just to get him to eat salsa! LOL
I LOVE blender salsa! I make mine all the time and never get tired of it 🙂
I've never made my own salsa because it seems like too much work. This recipe sounds simple and easy! I'll have to try it : )
I adore salsa and I like it even better when I get to make it homemade! I am such a sucker for salsa…I eat it on eggs, burgers, chips, breakfast burritos (or regular ones haha)…anything really haha 😉
Those Ro-tel's are amazing! This is great quick homemade salsa! I'm happy you are getting recipes from Grandma for Easter!