We love Chili's salsa and now you can make it at home in just a few minutes with this easy copycat recipe.
We love Chili’s salsa in this family and now you can make it at home with this copycat recipe!
Our mom got us hooked at a young age. We order take out, but only for the chips and 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!)
Ingredients needed to make Chili’s Copycat Salsa Recipe:
- 29 ounces whole tomatoes 2 (24.5 ounce cans), drained
- 4 whole jalapenos canned, (not pickled)
- 1 yellow onion quartered
- 1 teaspoon garlic salt
- ½ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon sugar
- 2 teaspoons lime juice
How to make this Copycat Salsa:
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.
Thanks
Jana
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!
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.
Any hints? : )
Liesl :)
Thanks again for partying with us at Show & Share!
I think it would work fine with fresh jalapenos! I would add 2 or 3 and see how hot it is and add more if you think it needs it!
and they boil their onions
i wont give away any more secrets ;)
**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 :-)
I have never tried canning it, but I assume it would be fine. Let us know how it goes!
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!
I think that would work fine, especially where so many of the ingredients are canned. Thanks for the comment!
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.