Restaurant Style Salsa

Chili’s Salsa has always been a favorite, and this copycat recipe tastes just like it! Easy restaurant style salsa made at home in just minutes!

 

You know that moment when the waiter drops a basket of warm tortilla chips and that big bowl of salsa on your table at Chili’s? It’s basically the best part of the meal.

I’m convinced that salsa has some kind of magic in it because I always end up eating way more chips than I intended.

The chips are so thin and salty (here’s our best dupe for Chili’s chips – warm them in the microwave for 20-30 seconds for extra oomph), the salsa is the perfect texture with exactly the right amount of spice.

Honestly, Chili’s salsa is just irresistible, so it was only a matter of time before we shared a homemade version!

We actually make this with canned tomatoes. You’d expect fresh tomatoes to taste better, but in this instance (and maybe only this instance? haha), the canned tomatoes just work best.

Not a fan of the smooth restaurant style salsa? Try our pico de gallo instead!

Ingredient Notes:

Tomato – We buy whole peeled canned tomatoes.

Jalapeno – We always have a jar of ‘tamed’ jalapeno slices in our pantry. Use fresh jalapenos for more of a spicy kick.

Cilantro – This one is optional! Chili’s doesn’t actually use cilantro, but it’s a must for me when I make it at home.

How To Make Chili’s Salsa Recipe:

Blend: You’ll need a can of whole, peeled tomatoes, an onion, some jalapeno, garlic, cumin, lime, salt, and (optional) cilantro.

Chili’s doesn’t use cilantro in their recipe, but I like to the bright zesty goodness it adds. Skip it to be more authentic.

Taste & Adjust: Dip a spoon in to taste the salsa and adjust the flavors. Not popping? An extra squeeze of lime juice or a hit of salt. Too mild? Throw in some more jalapeno and blitz again. Do keep in mind that as this sits in the fridge, the spice level does amp up quite a bit. I think the level of heat just about doubles after it’s sat in the fridge for a few hours.

That’s about it! This is a super simple salsa recipe.

Use this recipe to top my Fried Tacos or as a dip for these easy Homemade Air Fryer Tortilla Chips.

Storage:

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and give it a good stir.

More Mexican Inspired Favorites:

Roasted Tomatilla Salsa – If you’re looking for a way to use up some of your garden veggies, this is the best option! Everything gets roasted in the oven and then blended together for a super flavorful salsa verde.

Mexican Cornbread Skillet – Cornbread and taco ingredients get combined into a tasty skillet dish!

Mexican Cauliflower Rice – Low carb, healthy, and so flavorful!

Cream Cheese Salsa Dip – If you’ve never tried adding cream cheese to salsa, you should stop what you’re doing now and make it happen.

Taco Casserole – Getting tired of traditional tacos? You might like my taco lasagna!

Slow Cooker Chicken Tacos – one of our favorite recipes around here!