Chili’s Salsa

The restaurant salsa you know and love, made at home anytime you like! This Chili’s Salsa copycat recipe is literally made in minutes with the help of a blender.

Serve your chili’s salsa with some homemade tortilla chips, spoon it over your tacos, or use it to make Salsa Chicken.

Chilis salsa served with tortilla chips

Chili’s Copycat Salsa

Do you love Appetizers?? We kinda love them (A LOT!) in our family, and always have plenty at family gatherings and parties. Once appetizer we ALWAYS have is chips and salsa.

The salsa recipe I’m sharing today has been a favorite since we lived Texas. When we moved to Texas, we didn’t have a Chili’s restaurant nearby, and since we loved their salsa, I wanted to try a copycat version.

SO glad we did it, because it’s a go-to and is jus like Chili’s (if you love Chili’s too be sure to check out our copycat queso and copycat enchilada soup).

Ingredients for chili's copycat salsa recipe

How to Make Chili’s Salsa:

This copycat salsa only requires a few ingredients.

  • Canned tomatoes
  • Fresh tomatoes
  • Jalapeños
  • Seasonings
  • Sugar

All you have to do is throw it into a blender or food processor and blend until it’s all combined! Simple as that.

How to make chili's salsa in a blender

Recipe Tips:

  • Don’t puree: chop up the larger chunks but you don’t want soup
  • Turn up the heat by adding more Jalapenos
  • Allowing the salsa to rest for a few hours will help blend all the flavors together, but it is ready to eat right away.
  • My favorite way to store them is in a mason jar in the fridge.

Storing: The flavor of salsa is always best the first couple of days, but it will keep in the fridge for up to a couple weeks.

Great Gift: This is such an easy salsa to make that I like to double the recipe so that I have extra to give to neighbors and friends. Pair it with a bag of chips and it also makes a great teacher gift for teachers.

Chili's copycat salsa served on a platte with tortilla chips

For more of our favorite salsas and dips, check out:

Chili’s Salsa Recipe

4.80 from 20 votes
The restaurant salsa you know and love, made at home anytime you like! This Chili's Salsa copycat recipe is literally made in minutes with the help of a blender.
Course Appetizer
Cuisine Mexican
Prep Time 3 minutes
Total Time 3 minutes
Servings 1
Calories 102 kcal
Author Lil’ Luna

Ingredients

  • 14.5 oz can tomatoes and green chilies
  • 14.5 oz whole canned tomatoes plus the juice
  • 4 tsp jalapenos canned, diced, not pickled
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt (with parsley flakes)
  • 1/2 tsp minced garlic
  • 1/2 tsp cumin
  • 1 tsp sugar
  • 2 whole roma tomatoes

Instructions
 

  • Place all ingredients in blender or food processor and blend until all combined.

ENJOY!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I prefer Homemade Salsa over store bought any day! I think this recipe taste way better that the chilis salsa recipe! They should be copycating you…lol!

  2. 5 stars
    I prefer a more smooth salsa and so I really love this recipe as do my kids! My husband likes his hotter so I make a mild version. Divide it in half and add some extra jalapeño seeds to his half.

  3. Recipe has nutrition facts, which is great. It doesn’t say the serving size. How much salsa is 102 calories?

    1. Yes! Chili’s salsa is so tasty, which is why we wanted to make a copycat recipe. You’ll have to give it a try!

    1. So glad you enjoy the salsa! 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.

  4. 5 stars
    Can this recipe be canned? I have so many tomatoes and was wanting to try to put some up for the winter??

    1. 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.

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