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Chili's Salsa

By Todd Wilbur


Score: 4.83. Votes: 18
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This super simple salsa can be made in a pinch with a can of diced tomatoes, some canned jalapenos, fresh lime juice, onion, spices and a food processor or blender. Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the heat level to suit your taste by tweaking the amount of canned jalapenos in the mix.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • One 14.5-ounce can diced tomatoes
  • 3 tablespoons canned diced jalapenos
  • ...

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Average rating:

Score: 4.83. Votes: 18
Rating of votes (18)
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Matt Dunaway
Sep 19, 2018, 06:17

There are a lot of reviews out there that aren’t very helpful. Hopefully, this helps. You have this recipe because you want to make Chili’s salsa specifically. With 2 modifications, this is the absolute closest thing to actually ordering from Chili’s. Its so close that I don’t find myself wanting to head to Chili’s to get salsa...and end up spending $30+ for my wife and I because I want salsa. Add a tsp to tsp and a half of sugar. I ended up adding sugar to taste as my jalapeños changed the flavor at the end of the bite. This brings up the second change. Maybe try 2 tablespoons of jalapeños. 3 makes the salsa hotter and changes the flavor node at the end. If you like hotter, then by all means go for it. You will need sugar to balance it though if you are looking for Chili’s salsa and not just a good tasting salsa. I’m very happy with this recipe and how easy it is to make. LET IT SIT OVERNIGHT for the flavor to really kick in. I made this the night before just for this reason. It is in the directions for a reason.

Cynthia Goodno
Oct 9, 2017, 16:29

I make homemade salsa all the time similar to the ingredients used, but I use canned mexican tomatoes and I add fresh cilantro. I get tons of compliments :)

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