Chili’s Copycat Salsa Recipe
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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.
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
Table of contents
I can’t believe how easy this copycat salsa is to make.
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?
- Place onion and jalapeno in the blender and pulse until well diced
- Add canned tomatoes, chiles, spices and lime juice
- Blend until mixed well
- For best flavor, chill for 2 hours in the refrigerator
- Serve with salted tortilla chips
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…
Chili’s Copycat Salsa Recipe
Delicious and easy homemade salsa
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Servings: 10 people
Calories: 5cal
Cost: $5
Ingredients
- 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
Instructions
- 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
- For best flavor, refrigerate for a couple of hours
- Serve with salty restaurant style chips
Notes
store in the refrigerator for up to 2 weeks
nutrition facts are only an estimate
Nutrition
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 – KidFriendlyThingsToDo.com
. Absolutely love this!!!!! I used San marzano tomatoes. I think I could eat it all right now.. a definite winner!!!!!!!
Haha! I’m the same way. Thanks for the great compliment.
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?
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.
PS- it is delicious by the way!!!
So good!
Do you know if you can can this and if so does anything need to be added?
I would not recommend canning this recipe. You would have to add canning salt, and the ingredients would need to boil so the can can seal properly. Even then, I’m not sure what kind of shelf life it would have and still be safe to eat. However, you can freeze this salsa for a couple of months. Place in a freezer safe bag to freeze. When you are ready, let it thaw and enjoy.