Chili’s Salsa!
What a great thing you can do for your next party by re-creating the one and only Chili’s Salsa!
Just the right combination of refreshment and heat make this a great compliment to fresh tortilla chips, cold beer, and good friends!
I think the best thing about making this salsa yourself is that you can tweak it to accommodate your individual desire for HEAT! Simply use more or fewer jalapenos. It’s like Chili’s Salsa, only personalized!
I think this secret Chili’s Salsa recipe is pretty spot-on to the original. I’m sure you and yours will get a whole lot of joy out of this one, which is why I’ve included it in my delicious collection of great “copycat” Chili’s Recipes – I know you’re going to LOVE it!
So with no more build-up, let’s get this great recipe in your hands!
Here it is, your very own Chilis Salsa Recipe…
Chili’s Salsa – The Ingredients:
- 1 14½ oz. can Ro-Tel
- 1 14½ oz. can whole peeled tomatoes (do NOT drain)
- 1½ tbsp. finely diced raw jalapeno (include seeds only if you want your salsa to be hot!)
- ¼ cup diced onion
- ¾ tsp. garlic salt
- ½ tsp. cumin
- ¼ tsp. sugar
Chilis Salsa – The Process:
- Place jalapeños and onions in a food processor or Magic Bullet and run for approx. 5-10 seconds.
- Add Ro-Tel, tomatoes, sugar, and cumin.
- Process all ingredients until thin, but not completely pureed. (Just think of the consistency of Chili’s Salsa and aim for that.)
- Place in a covered container and chill for two hours.
- Serve with thin, warm tortilla chips.
- Enjoy!
