The first time I reverse-engineered this recipe, I couldn’t believe how simple it was to recreate that signature Chili’s salsa taste at home. The secret? It’s all in the careful balance of canned ingredients – yes, canned! While fresh tomatoes are wonderful, that consistent, deep flavor we love from Chili’s comes from quality canned tomatoes and the perfect blend of spices. Today, I’m sharing my perfected copycat recipe that’ll have you skipping the restaurant and making this crowd-pleasing salsa at home.
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Table of Contents
Chili’s Famous Salsa
A meal at Chili’s is a great choice, whether out with the family or enjoying a casual date night. There’s something for everyone on the Southwestern-inspired menu, whether you’re craving Tex-Mex favorites like tacos and fajitas or American classics like baby back ribs or burgers.
But one thing just about every diner can agree on is an order of the iconic Chili’s chips and salsa, with thin, crispy fried tortilla chips paired with a flavor-packed, medium-heat red salsa for dipping.
What makes Chili’s Salsa so good?
An incredible amount of flavor is packed into the few ingredients required to make this mouthwatering salsa. Rich, savory tomatoes complement perfectly preserved jalapenos and other green chiles for heat, balanced by yellow onion.
Bursts of tart lime juice and herby cilantro complete the authentic Mexican flavor profile, making it easy to polish off an entire bowl with chips in just minutes.
Why You’ll Love This Recipe
This copycat version delivers because it:
- Uses easily available ingredients
- It takes just 10 minutes to prepare
- It tastes even better the next day
- Freezes beautifully
- It can be customized to your heat preference
- Costs a fraction of restaurant prices
Ingredients
Here’s what you’ll need to bring this tasty salsa together:
- Canned whole peeled tomatoes (with juice) – Provides the rich tomato base and perfect texture
- Rotel diced tomatoes with green chilies = Adds consistent heat level and extra tomato depth
- Canned diced jalapeño chiles – Creates reliable heat without the variability of fresh peppers
- Yellow onion – Offers sharp, fresh flavor and crucial texture
- Garlic salt – Brings savory notes and proper seasoning
- Ground cumin – Adds essential earthy, Mexican-restaurant flavor
- Sugar – Balances acidity and enhances natural tomato sweetness
You can also add lime juice and cilantro for additional flavor if you’d like, though they’re optional.
How to Make Chili’s Salsa
There are no complicated techniques required for this copycat Chili’s salsa recipe. All you’ll need is a food processor and your ingredients:
- Add jalapenos and diced onion to the food processor and process for a few seconds.
- Toss in the tomatoes, spices, and sugar. If using, add the lime juice and cilantro.
- Process again until well-blended, but not so much that it’s pureed.
- Place the salsa into an airtight container and chill in the refrigerator. Allow a few hours for the flavors to meld, if you can.
As you can see, the salsa comes together in practically no time. You’ll likely spend more time assembling and prepping your ingredients than actually creating the dish itself!
Recipe Variations
Fresh garlic can be a great flavor boost on top of the pungent garlic salt. Just chop up a clove or two and process with the jalapenos and onion in the initial step.
While canned jalapenos are ideal for this recipe due to their more consistent flavor and level of heat (not to mention the simple prep), you can also use diced fresh jalapenos instead. Meanwhile, spice lovers can even swap out jalapenos for serranos or other hot peppers for an extra zing.
Chili’s Chips and Salsa at Home
Enjoy the copycat salsa with a basket of your favorite thin corn tortilla chips for the most classic, authentic Chili’s experience. Store-bought versions work fine, though it’s simple enough for more adventurous cooks to fry them at home. Slightly warming the chips before enjoying them is also a good idea.
More Ways to Use Copycat Chili’s Salsa
Don’t limit yourself just to chips and salsa. This recipe also pairs well with plenty of other types of food:
- Give your eggs a Southwestern kick by spooning some salsa on top.
- Use it as a key part of Instant Pot Salsa Chicken.
- Serve it with your favorite taco salad.
- Drizzle a spoonful over grilled meat or fish.
- Or just pair it with cheese, beans, lettuce, pickled jalapenos, or other toppings on top of chips for a delicious serving of nachos.
Naturally, this Chili’s Salsa copycat recipe will work in any recipe that calls for tomato-based salsa as an ingredient, as well.
How to Store Homemade Salsa
Keep your batch of homemade salsa in an airtight container in the refrigerator. A mason jar is great for storing salsa.
How long does Chili Salsa last in the fridge?
When stored in an airtight container in the refrigerator, this copycat Chili’s Salsa will keep for three to five days. However, you’ll likely end up worrying less about when it goes bad and more about running out because it’s so tasty!
Can you freeze salsa?
If you’ve got some salsa left or prefer to make it in big batches, it’s easy to preserve it for the long term in the freezer. It can be frozen for up to four months when stored in an airtight container or vacuum-sealed bag. Thaw it in the fridge overnight before enjoying it.
Can you pressure can this salsa recipe?
Canning is a common way to preserve homemade salsa. However, a critical part of canning recipes involves ensuring an adequate acidity level required within the salsa to make it safe for hot water bath preservation. This Chili’s salsa copycat recipe isn’t approved for canning, and those looking to preserve it should freeze it instead.
More Chili’s Copycat Recipes
Favorite Mexican Dips
- Best Queso Blanco Recipe
- Copycat Chipotle Guacamole Recipe
- Jalapeno Ranch Dip
- Mexican Green Sauce
- Mexican White Cheese Dip
- Pappasito’s Queso
- Rotel Dip with Ground Beef
- Sausage Cream Cheese Rotel Dip
Be sure to check out more of my easy dip recipes and the best restaurant copycat recipes here on CopyKat.com!
Copycat Chili’s Salsa
Ingredients
- 4 teaspoons canned diced jalapeño chiles
- 1/4 cup diced yellow onion
- 14.5 ounces diced tomatoes with green chilies (Rotel)
- 14.5 ounces whole peeled tomatoes with juice
- 3/4 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sugar
- 2 teaspoons lime juice optional
- 1 tablespoon fresh cilantro optional
Instructions
- Place the jalapeños and onions in a food processor. Process for just a few seconds.
- Add both cans of tomatoes, garlic salt, cumin, and sugar. Process until everything is well blended, but do not puree.
- Place in a container, cover, and chill well before serving.
Video
Nutrition
Common Questions & Troubleshooting
Why is my salsa too watery?
Solutions include:
- Drain whole tomatoes before processing
- Use regular diced tomatoes instead of Rotel
- Process ingredients separately and combine by hand
- Let salsa drain in strainer for 10 minutes
Can I make it spicier?
Yes! Try these adjustments:
- Use hot Rotel instead of original
- Add fresh jalapeños or serranos
- Include a pinch of cayenne
- Don’t drain the canned jalapeños
How do I fix too-spicy salsa?
- Add more whole tomatoes
- Increase sugar slightly
- Add a splash of lime juice
- Serve with sour cream
Dietary Modifications & Substitutions
Low-Sodium Version:
- Use no-salt-added tomatoes
- Replace garlic salt with fresh garlic and salt to taste
- Rinse and drain all canned ingredients
Sugar-Free:
- Omit sugar
- Add finely diced red bell pepper for natural sweetness
- Use fire-roasted tomatoes for depth
Scaling the Recipe
To Double:
- Double all ingredients
- Process in batches
- Adjust seasonings to taste
- Use a larger storage container
To Halve:
- Halve all ingredients
- Save extra canned tomatoes for another use
- Keep processing time the same
- Check seasoning levels
This is for the person who asked about fresh ingredients i make a very spicy salsa i use 6-8 roma tomatoes almost half a yellow onion about 3 cloves of garlic 2-3 fresh jalapenos 1 habanero 1 serano pepper i roast in a skillet together to blacken em half a stalk of cilantro or to taste a lil salt n sugar to taste n i chop everything up into pieces or chunks n throw all in a blender for a cpuple seconds
The recipe above tastes nothing like Chili’s. I used a can of Rotel, a can of diced tomatoes, 1/2 jalapeno, 1/4 teaspoon chili powder, 1 teaspoon fresh garlic, 3/4 teaspoon cumin, 1 teaspoon sugar, few squirts of lime juice and a table spoon of fresh cilantro. Pulsed it slow about 10 times in a blender or food processor I do need to chill it, but it already tastes a million times better than the recipe above. After if chills a few hours, I might add a little hot sauce because I like it very hot.
Not “snarky” at all as Travel puts it. All these positive comments and “1” person snags in a negative. I would have been a little “snarky” also. I think anyone in your line of business would. Trust me, there’s a lot more less snarkyness out there than Travel.
You were most certainly not wrong. The anonymous person above is a hater! You’re very nice and servant to have revised your comment. Let garbage lie where is lay!
A little snarky I think.
Thank you for letting me know. You are right my response was a bit on the snarky side.
To those asking about it (I know it says it was a few years ago) you absolutely can prepare this and can it for later use. I usually make enough to can about 7-8 pints of it. The only thing I would recommend is adding more jalapenos, as it seems to require more to maintain the same spice level as it has when prepared according to the recipe.
Good to know. I should develop a recipe that you can put up and preserve! It’s on my list.
Unless this recipe has been safety tested, and I see no indication that it has, it is not safe for canning. Not to mention there is not enough a id to make it viable for water bath preserving. Stick to immediate use only.
Thank you for your comment. While I have done some canning, I haven’t gone as far to develop recipes for canning.
I have been wanting to can Salsa for a bit now. May I ask how you do it?
I water bath can salsa with ingredients I grow organically and no one has ever died ( or gotten sick! ) But I add extra lime juice to reduce the pH to a safe level and then when I open a jar, I neutralize it with a little sugar. Pickle juice might work too ! I never thought of that !
I just made this recipe with 2 cans of Rotel (tomatoes/chili’s) since it’s all I had; I added a bit of cilantro and 1 whole jalapeno pepper (de-seeded) and it was pretty spicy for me… A good base recipe, you can add cilantro (my favorite) and even try some roasted tomatoes for a different taste.. 🙂 Thx
Thank you for your suggestions. I will have to try your suggestions next time.
I make this salsa a lot. I do add cilantro, more jalapeno and more garlic. i do not use the juice from the whole peeled tomatoes. Its always good. Over the years i have tweeked it here and there. Don’t be afraid to experiment.
I worked for Chili’s for 8 years and the secret to the salsa is a premade pouch of condensed tomato and spices. They mix that with fresh tomatoes and water. That’s all.
Where do you get the premade pouch???
Where do u buy. The tomato pouches
I don’t think you buy them, it is what the restaurant has internally.
Hi, I was reading these reviews and came across your comments and I was thing mayby you could use Campbell soup condensed tomato soup ???? Might work?
I would have to keep that in mind. I have made a great salad dressing with Campbells tomato soup.
have had great success with this recipe everytime, don’t knock it until you try it. maybe I just have the magic touch because I don’t usually measure out the suttle things like cumin and the sugar, and it always comes out perfect.
I am glad you enjoy the recipe. I don’t always measure everything either. It comes out pretty good.
I am not a big fan of Chilis salsa, I find it watery and not hot enough. I did make this for my wife who loves Chilis salsa and she thought this recipe was great! My only comment would be to add cilantro and lime juice, otherwise it is good according to the wife.
Well I am much relieved that this salsa passed your test. You sound like you know what you are talking about when it comes to salsa.
Love Chili’s chips and salsa!!! Can’t wait to give this version a try!
I think they have some of the best chips and salsa around!
Awesome and can’t wait to try it!
I hope you give this a try Jaren.
Yummmm. So nice and summery!
Thank you Mallory.
We’re growing peppers and tomatoes in our garden now. We’ll for sure be making this recipe in the summer!
This would be a great way to use up peppers and tomatoes.
Just found ON THE BORDER Cantina Salsa at SAM’S Club It’s made for thin chips just like Chili’s uses. I think it’s just like Chili’s. I used Tostitos Cantina thin & crispy chips.
Those Tostitos Cantina are my favorite ones.
I tried this batch for the first time and it was great. I used a little bit to much onion. Other than that I’m very impressed with easy salsa recipe.
Sometimes onions can be stronger than other times. I think if you white onions you have a better chance of them not being so strong.
You do have to add cliantro and lime juice to get it close to Chili’s salsa.
Followed the recipe but mine is too spicy to be Chili’s salsa. Does anyone know what I could do to the recipe to make it less spicy/more like chili’s? Thanks!
I’ve made this salsa for years now and it’s requested at every event, party or get together I go to. Sometimes people just ask if I can make it for them. lol I make it just like the recipe except I add a little more garlic salt to mine because I really like garlic. Sometime I just shake a little salt over it (if I’m not adding more garlic salt) and it tastes WONDERFUL. I’m actually eating some right now!!
Ours turned out amazing.