Chili’s Copycat Salsa Recipe

This Chili’s Copycat Salsa is just like the restaurant version. Delicious and easy to make in the blender. It’s perfect for a delicious snack or appetizer. 

copy-cat Chilis Salsa recipe

Chili’s Copycat Salsa

If you love quick and easy salsa recipes then you might like my recipe for black bean salsa, taco dip with salsa, and cream cheese and salsa dip

copycat chili's salsa

I can’t believe how easy this copycat salsa is to make.

homemade salsa

Just toss everything into the blender and enjoy!

How long will Chili’s Salsa Keep?

  • This copycat salsa should last covered in an airtight container and kept in the refrigerator for a couple of weeks. The salsa is best served within 2 days of making it

How do you make Chili’s Salsa?

  1. Place onion and jalapeno in the blender and pulse until well diced
  2. Add canned tomatoes, chiles, spices and lime juice
  3. Blend until mixed well
  4. Serve with salted tortilla chips
chili's copycat salsa

Do you love appetizers? We do! They are one of my favorite things to order off of a menu.

Here are some of my favorite homemade appetizers…

Warm Artichoke Dip 

Four Ingredient Cheeseball

chili's copycat salsa

Chili’s Copycat Salsa Recipe

Delicious and easy homemade salsa
4.34 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 10 people
Calories: 5cal
Author: Melissa
Cost: $5


  • ¼ large sweet white onion – vidallia
  • 1 Tbsp. diced jalapeno canned
  • 2 4 oz. green chiles
  • 2 14 oz. diced tomatoes – 1 of them drained of juices
  • ¾ tsp. garlic salt
  • ¾ tsp. cumin
  • ¾ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. garlic powder
  • 2 tsp. lime juice


  • Using a food processor or blender – throw the onion and jalapeno in
  • Pulse a few times or until well diced
  • Then add the rest of your ingredients
  • Blend for a few more seconds
  •  Serve with salty restaurant style chips


store in the refrigerator for up to 2 weeks
nutrition facts are only an estimate 


Calories: 5cal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 265mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg

~Melissa – 

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This Post Has 5 Comments

  1. Linda oliver

    . Absolutely love this!!!!! I used San marzano tomatoes. I think I could eat it all right now.. a definite winner!!!!!!!

    1. Melissa

      Haha! I’m the same way. Thanks for the great compliment.

  2. Heather

    Just made this with my 8 year old. We used fresh tomatoes, jalapeños and onion from our garden. Can this be canned in a water bath? If so, how long should we can it?

    1. Melissa

      Your fresh ingredient substitutions sound amazing! There is nothing like fresh from the garden salsa. Yum!

      Unfortunately, salsa is one of those things that the food safety industry gets really strict about when canning. I’m not sure how this will impact the flavor, but you’ll want to cook the salsa for canning. You’ll have first bring your salsa to a boil, reduce and simmer for a few more minutes. Then, you can place the filled jars into a rolling boil water bath (water covering the cans and lids by one inch) for about 15 minutes. Let them sit for a minute, and then take them out. Let them sit at room temperature for a total of 24 hours. Check your seal to be sure that the lids did in fact seal properly.

  3. Heather

    PS- it is delicious by the way!!!