This Easy Chili’s Copycat Salsa recipe that’s pretty dang close to Chili’s! It’s a perfect recipe for Cinco de Mayo!
There’s a reason I don’t go to Chili’s as often anymore. I can’t stop eating their chips and salsa! The combination of their thin, delicate chips and that nice mild salsa is just something I have a hard time resisting. And you know the drill. You eat all the chips and salsa and aren’t even hungry anymore when your entree comes!
Duplicating their salsa at home, then, is a dangerous experiment. Not only is this recipe a good copycat to Chili’s salsa, it’s also ridiculously easy. So whereas before I had distance and time to keep me from being tempted, now I can have it ready at home in less than 5 minutes.
I guess my willpower will have to be employed in the grocery store where I will have to practice resisting the urge to buy the ingredients.
But hey, today is Cinco de Mayo, so why not enjoy it today and wait for another special occasion to blend it up again? Like family reunions. Or birthdays. Or Thursdays.
Keep in mind that this Easy Chili’s Copycat Salsa is a mild salsa. Add more jalapenos and cumin if you need more of a kick. But this one is just right for my mild palate. And a word about chips: get thin ones if you wan’t to replicate the Chili’s experience. I recommend On the Border Cantina Thins. It’s also a good idea to spread them on a baking pan and warm them in the oven for a few minutes before eating. Just to get the whole Chili’s vibe going strong.
A few notes about ingredients. When I went to the store I couldn’t find a 14.5 ounce can of tomatoes and green chilies, so I used one and a half 10-ounce cans. The store also had no roma tomatoes (thank you, COVID-19) so I used one regular tomato in place of them.
And if this recipe is not quite your style then check out Anna’s fresh salsa recipe from last week!
Easy Chili's Copycat Salsa
- May 5, 2020
- about 1 quart
- Print this
Ingredients
- 1 (14.5 ounce) can tomatoes and green chilies (do not drain)
- 1 (14.5 ounce) can whole tomatoes (do not drain)
- 4 tsp. diced canned jalapenos (not the pickled kind)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic salt
- 1/2 tsp. minced garlic
- 1 tsp. cumin
- 1 tsp. sugar
- 1 tsp. salt
- 2 whole roma tomatoes
Directions
- Step 1
- Put all ingredients into a blender and blend well. Serve immediately. Refrigerate any remaining salsa.
