Making Chilis salsa isn’t hard to do. Now you can make your own version of Chilis Salsa at home. You can make salsa just like Chili’s with our recipe. Canned tomatoes and canned green chiles make preparing this salsa easy. A couple of hours of chilling will help blend and enrich the flavors.
Chilis Salsa can be made at home
Chilis salsa is so easy to make. You never have to worry about being without a jar of salsa again, because you will always be able to whip up a batch of homemade salsa that tastes great. You can also customize this recipe to your personal liking if you want more garlic, you can add more garlic. What I also love about this recipe is that by using canned ingredients you can have this salsa any time of year. So why not whip up a batch of this great tasting Chilis salsa today?
This salsa can be made quickly in no time at all. You will most likely spend more time assembling your ingredients than you will be making this salsa. I personally love to add a little extra fresh garlic to my salsa, but that is just me. This will stay fresh in your refrigerator for about 3 to 5 days.
Copycat Chili’s Salsa {Make in a blender}
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
- lace the jalapeños and onions in a food processor. Process for just a few seconds. Add both cans of tomatoes, the 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.
Chris c says
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
Deborah says
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.
bassman says
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.
Alex says
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!
Travel says
A little snarky I think.
Stephanie says
Thank you for letting me know. You are right my response was a bit on the snarky side.
Richard Wetzel says
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.
Stephanie Manley says
Good to know. I should develop a recipe that you can put up and preserve! It’s on my list.
bbrown says
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.
Stephanie says
Thank you for your comment. While I have done some canning, I haven’t gone as far to develop recipes for canning.
Robert says
I have been wanting to can Salsa for a bit now. May I ask how you do it?
Pam says
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 !
Traci-Ann says
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
Stephanie Manley says
Thank you for your suggestions. I will have to try your suggestions next time.
Dan says
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.
Sarah smith says
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.
Debbie says
Where do you get the premade pouch???
Barbara J Haley says
Where do u buy. The tomato pouches
Stephanie says
I don’t think you buy them, it is what the restaurant has internally.
Rochelle says
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?
Stephanie says
I would have to keep that in mind. I have made a great salad dressing with Campbells tomato soup.
joe says
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.
stephaniemanley says
I am glad you enjoy the recipe. I don’t always measure everything either. It comes out pretty good.
Salsaman says
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.
stephaniemanley says
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.
Wendy | Around My Family Table says
Love Chili’s chips and salsa!!! Can’t wait to give this version a try!
stephaniemanley says
I think they have some of the best chips and salsa around!
Jaren says
Awesome and can’t wait to try it!
stephaniemanley says
I hope you give this a try Jaren.
Mallory says
Yummmm. So nice and summery!
stephaniemanley says
Thank you Mallory.
Becca Torsell says
We’re growing peppers and tomatoes in our garden now. We’ll for sure be making this recipe in the summer!
stephaniemanley says
This would be a great way to use up peppers and tomatoes.
partyon99 says
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.
stephaniemanley says
Those Tostitos Cantina are my favorite ones.
Aaron says
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.
stephaniemanley says
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.
Priscilla says
You do have to add cliantro and lime juice to get it close to Chili’s salsa.
VSanity says
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!
Jennifer Maxwell says
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!!
Jayce Peterson says
Ours turned out amazing.