Date: by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.
This Chili’s Salsa Copycat Recipe answers the question, “Can I make this at home?” Yes, you can and it’s so easy!
Combine all the ingredients with the ease of a food processor. Although it’s ready to eat in only 5 minutes, it tastes even better when you chill it overnight in the refrigerator.
- Is Chili’s Salsa Cooked?
- What Tortilla is Used for Chili’s Chips?
- How Much Juice is in One Lime?
- How to Serve Chili’s Salsa
- Recipe
Jump to Recipe
Ingredients
With minimal ingredients and only five minutes, you can easily get your chips and salsa fix. It’s a long drive to our nearest Chili’s Restaurant for the chips and salsa so I needed to come up with my own version.
- Canned Tomatoes
- Canned Tomatoes with Green Chiles
- Onion
- Jalapeno
- Garlic
- Cumin
- Salt
- Lime Juice
Even though I used a 28-ounce can of whole tomatoes, I only used about half of the tomatoes. Our local grocery store doesn’t have the smaller cans.
Have a look at this Ninja Professional Plus Kitchen System (aff link) at Amazon. It’s the one we use and includes the blender, a food processor bowl and two to-go cups.
 | Have a browse at all |
Is Chili’s Salsa Cooked?
The salsa at Chili’s is cooked, or at least partially cooked. It has little bits and pieces of fresh onion and jalapeno for texture. The tomatoes are peeled and cooked.
Dicing the fresh vegetables is easily accomplished in a food processor. In fact, everything is made right in the food processor. You don’t need anything else.
If you prefer completely fresh, uncooked salsa, that’s actually something else. I have a recipe for Pico de Gallo as well.
How Much Juice is in One Lime?
A lime has about 2 tablespoons of juice. I prefer to use a fresh lime, but trying to get all the juice can be difficult especially when the limes aren’t super ripe.
This lime juicer from Mexico works so well. You should definitely see if you can get something like this.
If you want to use bottled juice, though, I promise not to send the food police to your door.
What Tortilla is Used for Chili’s Chips?
Chili’s uses extra thin corn tortillas. They’re fried in soybean oil.
If you’re going to make your own homemade salsa, why not make your chips as well? I used corn tortillas, each cut into 4 triangles. I fried them in vegetable oil. Make sure the oil is hot enough that the tortillas come out crispy instead of soggy.
If you want to go even further, you can make your tortilla chips from scratch. Make the tortillas first, then cut and fry them. I’ve made my own Air Fryer Blue Tortilla Chips. You can do anything once you set your mind to it!
How to Serve Chili’s Salsa
Naturally, you can serve this salsa with chips. I could have an entire meal with chips and salsa. Can’t you?
Here are some more ideas.
- Serve with your Mexican Migas Breakfast.
- Add some to your Chipotle Barbacoa Beef Burrito.
- Serve with Vegetarian Fajitas.
- On the side of any of our Mexican Recipes.
Recipe
Pin Recipe Now
Chili’s Salsa Copycat Recipe
Tap to leave a star rating
4.91 from 71 votes
Total Time: 5 minutes minutes
Servings: 8 servings
Calories: 22kcal
Author: Christian Guzman
Save or Print
This Chili's Salsa Copycat Recipe answers the question, "Can I make this at home?" Yes, you can and it's so easy!
For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
Electric Food Processor
Ingredients
- ½ large Yellow Onion, cut into 4 equal pieces
- 1 Jalapeno, seeds and membranes removed, cut into 4 equal pieces
- 10 ounces Tomatoes with Green Chiles, canned, mild or regular, like Ro-Tel
- 14 ounces Whole Peeled Tomatoes, canned, drained, I used half 28-ounce can
- 1 Lime, juice only
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- pinch Cumin Powder
Instructions
Place onion and fresh Jalapeno in food processor. Pulse until they are diced. Don't pulverize them. You don't want a paste. Just diced.
Add remaining ingredients to food processor bowl.
Pulse lightly until everything is mixed well. You want a little chunky, so just a few taps should be all you need.
Place in an air tight container.
Note: If there is a video, it will not display while there is an adblocker.
Notes
This Chili’s Salsa can be eaten right away. It will be much better if you refrigerate in an air tight container overnight in order to meld the flavors.
I’ve used a mild version of tomatoes and green chiles. The salsa is fairly mild, with tiny bits of spice when you get a bite of the diced jalapeno. If you like spicy, try original or hot tomatoes with green chiles.
If you’re not concerned about the heat, try adding a serrano chile instead of jalapeno. Or, if you want to add a little bit at a time, try stirring in jalapeno powder until you have the right amount of heat.
Nutrition Facts
Chili's Salsa Copycat Recipe
Amount Per Serving
Calories 22Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Sodium 221mg10%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Course Appetizer
Cuisine Mexican, Tex-Mex
Keyword chips and salsa, Copycat Chilis Salsa, food processor salsa, fresh salsa
______________________
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2024 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
Follow 24Bite:
Disclaimer: This site is neither endorsed, nor sponsored, nor affiliated with Chili’s Grill & Bar for any registered trademarks.
