I love a good copycat recipe and this Chili’s Restaurant Salsa Recipe is hands down one of the best! It has all the best flavors of homemade salsa but without a lot of time and fuss. Serve with some Chili’s chips or your favorite thin corn tortilla chips and you have a perfect appetizer for Mexican meal night, game day, or whenever snack time strikes. This can also be made in big batches so you can have it on hand for a crowd.
Ingredients in Chili’s Salsa Recipe
This Chili’s copycat salsa comes together with just a few ingredients, mostly pantry staples, so you can whip up a batch any time you like. Your kids can make this as a snack with very little instruction. Here’s all you need:
Petite diced tomatoes – one can (or about 14.5 ounces). Canned tomatoes are perfect to use in this salsa, because they’re easy to puree. You can use whole tomatoes and just give them a quick chop. Original Rotel Diced Tomatoes – One can. I like to use the kind with diced green chiles. Diced jalapeño peppers – two teaspoons jalapenos, or more if you like a little more heat. Remember the spice lives in the seeds, so be cautious as you dice and add these to the salsa. Yellow onion – about half an onion, thickly sliced. It won’t matter how chunky you slice the onion, since you’ll be blending it all together anyway Garlic powder – about one teaspoon Sugar – just about half a teaspoon to balance out all the acidity of the tomatoes and spices. Add one tsp sugar if you like a little ore sweetness to your salsa. Salt – one and a half teaspoons Cumin – one teaspoon cumin gives your batch of homemade salsa a nice, smoky flavor without being too hot. Dried cilantro – one teaspoon. You can definitely use fresh cilantro if you like. You can find fresh cilantro in the produce section of your grocery store. Lime juice – two teaspoons
Simple Instructions to this Copycat Chili’s Salsa Recipe
Faster than you can pop open a bottle of store-bought salsa, you can have fresh, restaurant-quality salsa at home to beat those snack cravings.
What to Serve with Chili’s Salsa
While this Chili’s copycat salsa is perfect with just a bowl of your favorite chips, you can use it in all sorts of ways!
Make salsa chicken, by pouring this salsa over chicken breasts and baking in the oven. Serve on top of cheese quesadillas, and add some extra green chilies as a garnish. Serve with sour cream and guacamole. Create a nacho platter with tortilla chips, melted cheese, jalapeños, sour cream, and guacamole, with Chili’s salsa as a topping. Use the salsa to top your favorite tacos or burritos for a zesty, homemade flavor. Mix the salsa into Mexican rice or use it as a topping. Turn regular stuffed peppers into a Mexican dinner by adding the salsa into the bell pepper stuffing.
How to Store Homemade Salsa
This Chili’s salsa needs to stay refrigerated. It should chill at least two hours before serving. Keep leftovers in the fridge for up to a week in a tightly covered jar. Of course, if you want to increase the shelf life, you can freeze this salsa too. Place the salsa into a freezer-safe container and store for a couple of months. Thaw in the fridge until ready to use. READ MORE: 75+ Cinco de Mayo Recipes
How to Make Chili’s Salsa
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