If you’ve been to Chili’s before, you probably know just how amazing their chips and salsa are. We are obsessed so we decided to come up with our own copycat Chili’s Salsa recipe. We are so glad we did because it takes JUST like the real deal!!
Not only is this salsa recipe so delicious, but it only uses 4 main ingredients (plus seasonings), and it literally blends up in THREE minutes! Tons of flavor for the easiest and yummiest appetizer.
If you love Chili’s too, check out our Chili’s Skillet Queso and Chili’s Enchilada Soup!
Why we think you’ll love it:
- For more than chips. Spoon it over tacos or use it to make Salsa Chicken. Use it for all of your Mexican food needs!
- Just THREE minutes! It literally blends and is ready to eat in no time at all making it perfect for a last-minute easy appetizer.
- 4 main ingredients. Just add spices! This uses simple ingredients you may already have on hand.
Chili’s Salsa Recipe Ingredients
- Tomatoes and green chilies (14.5-ounce can): This brings tangy tomato base with a gentle kick. We use ROTEL brand in mild, but you can choose “original” for a hotter salsa.
- Whole tomatoes, plus the juice (14.5-ounce can): Adds body and balanced tomato flavor that blends smooth.
- Diced canned jalapenos, NOT pickled (4 teaspoons): Provides controlled heat without vinegar sharpness. For a hotter salsa add extra jalapenos.
- Onion powder (½ teaspoon): Adds all over onion flavor without chunks.
- Garlic salt with parsley flakes (½ teaspoon): Seasons quickly with salt and mild garlic notes.
- Minced garlic (½ teaspoon): Boosts savory aroma and depth. See How to Mince Garlic for tips.
- Cumin (½ teaspoon): Lends warm, earthy backdrop that tastes restaurant style.
- Sugar (1 teaspoon): Rounds the acidity so the salsa tastes smooth.
- Roma tomatoes chopped (2 whole): Freshens the blend with bright, slightly sweet tomato bites.
How to Make Chili’s Salsa
BLEND. Pour the whole can of tomatoes and green chilies, the entire can of whole tomatoes, canned diced jalapeños, onion powder, garlic salt (with parsley flakes), minced garlic, cumin, sugar, and chopped Roma tomatoes into a blender or food processor.
Blend until the desired consistency is reached. Keep it chunky or blend further for a smooth texture, but do not overblend.
ENJOY. Serve this copycat Chili’s salsa recipe with store-bought or Homemade Tortilla Chips.
Kristyn’s Recipe Tips
- Do not run the blender on high for too long. Over-blending can make it foamy.
- You can serve right away, but chilling for 30 minutes enhances the flavors even more.
- Serve with Homemade Tortilla Chips for that restaurant feel.
- We like ROTEL brand tomatoes with green chilies in mild, but you can choose “original” for a hotter salsa. You can also add extra jalapenos to increase the heat.
Copycat Chili’s Salsa
Ingredients
- 1 (14.5-ounce) can tomatoes and green chilies
- 1 (14.5-ounce) can whole tomatoes, plus the juice
- 4 teaspoons jalapenos, canned, diced, not pickled
- ½ teaspoon onion powder
- ½ teaspoon garlic salt (with parsley flakes)
- ½ teaspoon minced garlic
- ½ teaspoon cumin
- 1 teaspoon sugar
- 2 whole roma tomatoes
Instructions
- Pour the can of tomatoes and green chilies, a can of whole tomatoes (with the juice), the canned jalapenos, onion powder, garlic salt, minced garlic, cumin, sugar, and chopped Roma tomatoes in a blender or food processor and blend until all combined.
Notes
- Do not run the blender on high for too long; overblending can make it foamy.
- You can serve right away, but chilling for 30 minutes lets the flavors meld.
- Serve with Homemade Tortilla Chips for that restaurant feel.
- We like ROTEL brand tomatoes with green chilies in mild, but you can choose “original” for a hotter salsa. You can also add extra jalapenos to increase the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
This salsa can be bottled for longer storage. We have a post on How to Can Salsa that you can follow.
The flavor of salsa is always best for the first couple of days, but it will keep in the refrigerator for 5-7 days. Store in an airtight container or mason jar.
We love to gift this easy salsa to neighbors and friends. If you use a mason jar, be sure they know that it needs to be refrigerated and cannot be placed on a shelf.
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This post was originally published December 2013.
This is very similar to all of the other copycat recipes and makes a good salsa. Like all of the other copycat recipes, this does not come anywhere close to the taste of chili’s salsa. I wish someone would be able to post what’s really in the chili’s salsa instead of copying someone else’s copycat.
Thanks for the review and feedback.
In the picture there’s cilantro shown but it’s not mentioned in the ingredient list
You can add cilantro if you like the flavor of it, but the recipe doesn’t specifically call for it.
Fantastic recipe!! Easy to make .. will continue to make this . Thanks for putting this out there.
Thanks
Can this recipe be canned? I have so many tomatoes and was wanting to try to put some up for the winter??
No, the flavor is best within the first few days, but it will last for a couple of weeks stored in the refrigerator. This recipe is not meant to be canned on the shelf.
Tasts nothing like Chili’s salsa.
Thanks for the feedback and for giving the recipe a try.
This is really good!! Thanks so much! Quickly became a favorite for my family!