If you love the salsa at Chili’s, you need to try this recipe! This Chili’s Salsa Copycat recipe features diced jalapenos, two kinds of canned tomatoes, fresh cilantro, lime juice, and seasonings.
This Chili’s Salsa Copycat recipe is delicious on tacos, nachos, quesadillas and more! It’s so easy to pull together and takes only five minutes to make.
What Is Chili’s Salsa?
Chili’s is a popular American restaurant chain that serves everything from appetizers and burgers to ribs, Tex-Mex dishes, pasta, and more. They’re well known for their salsa enjoyed with dishes like fajitas, tacos, and nachos.
Ingredients You’ll Need
- canned jalapeño chiles
- yellow onion diced
- tomatoes with green chilies
- whole peeled tomatoes
- ground cumin
- sugar
- garlic salt
- optional lime juice
- optional fresh cilantro
(Note: Full recipe is at the bottom of the post)
How to Make Chili’s Salsa
- In a food processor, process the jalapeños and onions for a few seconds.
- Add both cans of tomatoes along with the cumin, sugar, and garlic salt. Process just until everything is well blended, but don’t let the mixture puree. You want the salsa to have texture.
- Transfer to an airtight container and refrigerate until ready to serve.
How To Store Chili’s Salsa Copycat?
Leftovers should be placed in an airtight container and stored in the fridge for up to one week. The flavors will continue to improve after it’s made, so let it rest in the fridge for a few hours or overnight before serving, if possible. You can also freeze Chili’s Salsa Copycat. Place it in a freezer-safe container and store in the freezer for up to 4 months. Thaw overnight in the fridge and give it a good stir before using.
Is It Possible To Can Chili’s Salsa Copycat Recipe?
Yes, the salsa can be preserved and stored in canning jars for 12-18 months. Find a recipe for canning salsa and follow the instructions for the best results.
Chilis Salsa Copycat Recipe
Ingredients
- 4 teaspoons canned jalapeño chiles diced
- 1/4 cup yellow onion diced
- 14 1/2 ounces tomatoes with green chilies diced
- 14 1/2 ounces whole peeled tomatoes with juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sugar
- 3/4 teaspoon garlic salt
- 2 teaspoons lime juice optional
- 1 tablespoon fresh cilantro optional
Instructions
- In a food processor, process the jalapeños and onions for a few seconds.
- Add both cans of tomatoes along with the cumin, sugar, and garlic salt. Process just until everything is well blended, but don’t let the mixture puree. You want the salsa to have texture.
- Transfer to an airtight container and refrigerate until ready to serve.
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