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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!)
Six Sisters Stuff
Serves: 8
Chili's Copycat Salsa Recipe
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 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
Instructions
- Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.
Calories
79 cal
Fat
1 g
Carbs
18 g
Protein
2 g
7.8.1.2
113
https://www.sixsistersstuff.com/recipe/chilis-copycat-salsa-recipe/
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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.