Copycat Chili’s Salsa Recipe. Okay, I had to include this one because it brings back all the memories. Back when my husband was in the Marine Corps and we lived in Jacksonville, North Carolina, Chili’s was our spot. We’d go out on date nights, devour those warm tortilla chips, dunk them in that salsa, and sip on Chili’s Presidente margaritas like we were livin’ large. 😆 We haven’t had a drink in over 8 years now, but I’m not gonna lie, margaritas are still one of the things I kinda miss.
But THE SALSA. Y’all. If you’re anything like me and constantly disappointed with store-bought salsas, please do yourself a favor and make this copycat version. It seriously SO good. I literally just dump everything into the blender, blend it, salt to taste, and boom… heaven in a bowl.
Copycat Chili’s Salsa Recipe
Ingredients:
2 (14.5 oz) cans of diced tomatoes & green chilies
1 (28 oz) can of whole canned tomatoes (with juice)
4–10 teaspoons canned jalapeños (diced, not pickled — adjust to heat level)
¼ to 1/2 cup yellow onion (I just cut the onion in half and throw it in, I’m such a chef! 🤣)
1 tsp garlic salt
1 tsp cumin
½ tsp sugar
½ to 1 tsp salt (or more to taste)
Directions:
Toss everything into a blender and blend to desired consistency. Chill for a few hours to let the flavors come together (if you can wait that long). Serve with your favorite tortilla chips.
