Chili’s Copycat Salsa Recipe

Print Friendly

Join us on Facebook to see our latest recipes!

We love Chili's salsa in this family.  Our mom got us hooked at a young age.  We order take out, but only for the salsa!  After a lot of trial and error, we think we are pretty close to the real thing!

(And yes, my mom and sisters ate this in one sitting!)
 


 Chili's Copycat Salsa Recipe:

Ingredients:

2 cans (14.5 oz each) whole tomatoes, drained
3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice
Directions:
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Looking for more delicious appetizers?
Here are a few of our favorites:
Use ← → keys to browse posts
Related Posts Plugin for WordPress, Blogger...
Other interesting food sites:
    • Tonkdoggie says:

      The issue I have with this is the 1 yellow onion. Because they vary so much in size. Are we talking about an onion that measures 2 cups or 1/4 cup chopped?

  1. Cathy Schmidt says:

    OMG,I love Chili’s salsa and chips!!! Can’t wait to try this out, and it it a super easy recipe! Thanks for sharing:)

  2. Jo says:

    We love Chili’s chips and Salsa too. Last time we were there we got 6 bags of chips to go, with salsa. And now it’s gone. Thanks for this post because now I can make my own, fresh when I want it.

  3. dandelion says:

    Just made this and it is amazing!! 5 months pregnant and all I’ve been craving is Chili’s salsa… and now the husband will be pleased we do not need to go there every other day. Thank you!!

  4. Jana Standiford says:

    I just made this and used the 14.5 oz. cans of tomatoes… problem is that I misread the amount of salt to add. I used 1 1/2 tsp. The recipe says 1/2 – 1 tsp. Had I used the right amount of salt, the 14.5 oz. cans would have been perfect. Oh well!
    Jana

  5. Heather says:

    Just made this. Didn’t have whole tomatoes, so used two cans of diced. It turned out pretty good, except toooo many jalapeños!! Lol i used a whole small can of diced, next time I might leave out a scoop. I started with 1/2t of salt, and ended up added a pinch more at the end. Great recipe thanks !! Oh I believe the sized can i used was 15oz?? It’s the regular size

  6. Miche says:

    This sounds great but is it missing cilantro? I’m going to do it but add lots of fresh cilantro. Chilis is salsa has tons of cilantro.

  7. becca says:

    I just made this! Turned out pretty good. I have been trying different recipes of salsa, trying to find one I like best.

    For anyone who may want to know, these are my details:
    Instead of 2 cans of whole tomatoes (14.5 oz) I used one can of 28oz whole tomatoes…mine had tomato sauce in the can, dont suggest using the sauce. I just picked the tomatoes out. Also, my jar of jalapenos was 13oz, and I only pulled out maybe 3. Salsa turned out plenty spicy. I adjusted amounts of salt and lime until it tasted right to me. I also probably used more like, 1/2 cup of onions vs. the 1/4 cup.

    Overall, pretty good! Thanks for sharing!

  8. Stephanie says:

    I’m excited to try this! I have another Chilis-copy salsa recipe which worked fairly well (I don’t think it was blended finely enough to rival the Chilis salsa’s smoothness) so I will need to compare and try this out.

    Miche, I don’t think Chilis uses much cilantro (if any) in their salsa. It’s one of the reasons I love it so much. I can’t stand how overpowering cilantro is (tastes nasty to me) and it’s is in most salsas at restaurants. I could practically drink Chilis salsa by itself and I don’t recall EVER tasting a hint of cilantro. If it is in there, well, kudos to Chilis for hiding the flavor.

  9. Camille says:

    Thank you so much for everyone’s help! The sister that made this has been moving and feels bad that she couldn’t answer your questions. I added the can sizes that she used to the recipe. Miche, the recipe we use doesn’t call for cilantro, but it would probably be a yummy addition!

  10. Liesl says:

    Thank you so much for posting this! My good friend and I LOVE Chili’s, especially their salsa, so I am going to have to make this! Lovely blog!

    Liesl :)

    • SocialDzine says:

      The chips are just corn tortilla’s cut into quarters and deep fried… I work there and they make them all day long. I believe we use just ordinary vegetable oil.

    • SocialDzine says:

      The chips are just corn tortilla’s cut into quarters and deep fried… I work there and they make them all day long. I believe we use just ordinary vegetable oil.

    • kbtoys says:

      Is it true Chili’s chips are fried in the same oil as the meat? I used to only go there for the chips in salsa, but when I heard the chips weren’t fried separate from the meat, I quit going all together. Why can’t they just be vegan-friendly?! :-(

  11. Anonymous says:

    This is AMAZING!!!! THANKS :) …but Lol @ “former employee” ….some bored know-it-alls have throw their two cents in……and why would you brag about working there??

    • charlotte says:

      I think they were simply trying to let people know the ingredients, and give credit that they would know since they worked there, it didn’t look like “bragging” to me.

  12. Lacey says:

    Just made the salsa. I love some spicy food but 4-5 whole jalapenos is too much heat for me to enjoy this recipe. I have to drink a sip of water after every bite and in 4 bites, I’m stuffed. I would recommend either seeding the jalapenos or using 2 or 3.

  13. Carol says:

    I am loving this recipe. I found some chips at Wal-mart called Tia Rosa and they are thin like Chili’s chips. Now the salsa to go with them!! YUMMY!

  14. Ashleysh22 says:

    holy CRAP! I just saw this on pintinterest and I can’t even BEGIN to describe how excited I am for trying this this weekend… now, might you have a delicious homemade tortilla chip recipe to accompany it?

  15. Audrey says:

    I made this salsa tonight and although I forgot the jalapenos, it was very delicious! It actually doesn’t remind me chili’s salsa but I think it tastes exactly like On The Border’s salsa, which is 10x better in my opinion! Thanks for the recipe, I’ll be making it again!

  16. alexis says:

    i made this and it was great. but i made it in the blender and the color turned a little brown (im thinking the red tomatoes plus green jalapenos) would using a food processor help avoid the color change?

  17. Darci Cole says:

    I just made this last night. I didn’t want too much spice (hubby’s kinds picky) so I only used two jalepenos. But doing that made the cumin stand out a LOT. This morning I added more jap’s and they added a lot of heat, but definitely countered the taste of the cumin. Now, I can’t stop eating it, even though I need a glass of milk by my side, lol!

    **To that end, I’d recommend that if you don’t want to use 4 jalepenos, then cut down on the cumin accordingly by quarter-teaspoons (1/4 tsp for every jalepeno).**

    I’m definitely going to make this again. I forgot how much I like smooth/paste-like salsa. You get ALL the flavors in EVERY bite. Chunky looks nice and pretty, but blended up tastes way better :-)

  18. Beth says:

    found this on pinterest! yay :) just ran to the store and got everything to make this! It is very good..simple and easy! I have never had Chili’s salsa (ugh..and feeling like the left out girl) but I’m sure it compares.
    I used 1 jalapeno pepper from the farmer’s market (those ones are the hottest) after cutting it..and the tears stopped..I’m glad I only used 1.
    Also I used a 28oz can of whole toe’maters because my store doesn’t carry 15 oz whole ones, ain’t small towns grand!

  19. This salsa is amazing! My husband and I (and everyone else we share it with) can’t get enough of it! I’m hoping to make a bunch and can it to have all winter. I’ve been using fresh tomatoes (about 4 cups chopped), jalapeños, and onions from our farmer’s market and the results have been fantastic. This is the yummiest and easiest recipe to follow. Thank you so much for sharing!

  20. Crystal says:

    I used diced tomatoes instead of whole and left about 1/3 can in mixed so I could have a bit of chunk in it. I am used to cilantro in my salsa in the Mexican resturants in my town, so I could add that next time. I used 3 whole jalapeños and it’s just the right amount of kick.

  21. Sydney says:

    I’m dieting and the chips are a high calorie thing I don’t want to indulge in so I use cucumber slices, iceberg lettuce leaves, radishes and celery. I even brought my iceberg lettuce to the restaurant with me when we went out for Mexican the other night. :) I’ve lost 44 lbs. and I’m feeling great!

  22. E Warren says:

    I added 2 teaspoons of lime juice and made again I’ll take out the 1/2 teaspoon of table salt and add more jalepenos since my husband and I like our salsa super hot.

  23. Kate says:

    I tried this today and it was pretty good. I also ended up adding a touch more salt and some fresh cilantro. I can’t imagine my salsa without it. :) I’m curious to try it again in a few hours after the ingredients have had a chance to mingle and party together. Thanks for the recipe! Definitely a good one that you can easily adjust to your taste. :)

  24. Brooke says:

    Does anybody know if this would freeze okay? I have a ton of fresh tomatoes and don’t want them to spoil. I’d love to make salsa with them but don’t want to “can” them with a pressure cooker and all. Thoughts?

  25. Mary Caryne says:

    May I ask why my comment has been removed? I made the recipe and I said how it came out (which wasn’t a “copycat” in my opinion) and said what I thought would work more. But I guess only comments that praise the recipe are allowed? Wow. If that is the attitude, I won’t be using this website again.

  26. Six Sisters says:

    We appreciate your comment on our salsa. We are reviewing it and will consider the suggestions you gave us. We honor your opinions and are open to suggestions. Thanks so much for your input. -The Six Sisters

  27. Erica says:

    I don’t like too much spice (like, at all, haha) so I only used 1 smaller jalapeno and I think the other woman was right that the cumin then stands out a little too much with less peppers? I’m going to let it marinate in the fridge overnight, then might go back and pick up another pepper to toss in there and see if it balances things out…

  28. Erica Smith says:

    Just made this last night and it was awesome! I used three jalapenos with seeds and stems removed and one with the seeds. It tastes really close to chili’s, my favorite! I’ve actually never made salsa before and this one is so easy I can’t imagine buying store-made again unless I’m really in a pinch.

    Note on the chips: I love how thin chili’s chips are and the closest I’ve found in a store is the Xochitl (pronounced so-CHEEL) brand. They’re not everywhere, but Whole Foods and some other random grocery stores carry them.

  29. Kelli says:

    I made this last night and have to say was highly disappointed. It was good, don’t get me wrong but when I spent all day thinking I was going to have salsa that tasted like Chilis and then it tasted nothing like it, it was a big let down! I will be keeping this recipe because it was quick and easy and tasty I will just call it something else!

  30. Lindsey says:

    I made this recipe earlier today, and I have to say it’s definitely missing something. I won’t be making this again.

  31. dave says:

    I regularly make hot and spicy food when my friends call round, mainly Indian or Malaysian, just want to say your salsa works great with them.
    Thanks for the recipe

    Dave

  32. chad lorenz says:

    I agree with several of the posts. This is great salsa, but tastes nothing like chilis. There are tons of copy cat recipes listed for this, and I have tried them all. None are right. I have been eating this salsa every week for years and would know. I bribed our waitress tonight, and she was able to confirm ingredients, but not amounts. The one ingredient missing from every recipe post is vinegar.

  33. Tracie says:

    Like other commenters, I am having trouble finding canned jalapenos that are not pickled. Can I get a hint as to the brand that you use so that I can find a comparable one. I made it with the only whole canned jalapeños I could find, but when I opened the can they were pickled. Thanks in advance!

  34. Shannon Kingston says:

    I’m not trying to be rude at all, but this did not taste like Chili’s at all to me. I wish I would have read the comments first. 3 jalapeños are way too much. I can’t handle spicy and that’s why I love Chili’s. Any suggestions from those that felt it was like Chili’s to make it taste better? I hate to throw it all away.

  35. Shanice says:

    That is a very good tip particularly to those new to the blogosphere.
    Simple but very precise info… Thank you for sharing this one.
    A must read article!

    Also visit my weblog; Vapor Liquid

    • Cyd says:

      We have never canned or bottled this salsa. We have only eaten it fresh. I’m not sure how the canned tomatoes would do after already going through a canning process.

Leave a Reply

Your email address will not be published. Required fields are marked *


two + = 9

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This site is protected by Comment SPAM Wiper.