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
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
- 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.
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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.
Chili’s Salsa Copycat RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Electric Food Processor
- 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
- 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.
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