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Posts Tagged ‘Chili’s salsa’

First, an admission: I don’t think I’ve ever eaten Chili’s salsa, so I can’t tell you whether this Chili’s Copycat Salsa recipe that I found via Pinterest tastes like the real thing or not.

As a certified salsa junkie, I CAN tell you that I’ll be making this recipe again.

I love making fresh pico de gallo, but there’s only so much time a girl can dedicate to chopping onions, jalapenos and tomatoes into tiny little pieces. (Also, the inferiority of grocery store “tomatoes” has simply become unacceptable. When a potent blend of jalapenos, lime juice and cilantro doesn’t hide your insipidness, you’ve reached new lows as an ingredient.)

I can live with store-bought salsa, but it’s just so nondescript. Brands advertised as spicy are inevitably as plain as can be, and I wouldn’t be able to tell one brand from another in a blind taste test even if I had money riding on it.

The canned tomatoes in this recipe caught my eye, since they meant I wouldn’t be rewarding mediocrity in the produce section. I couldn’t actually find a small can of jalapenos, but I have to admit that maybe I didn’t try too hard after I spotted the big jar of sliced jalapenos. Toss and taste, unless you’re scared of heat.

All the ingredients blended together quickly in the tiny food-processor attachment that came with my immersion blender (I only made half the recipe).

I’ll warn you: The end product has what some might find an overwhelming cumin flavor. It’s what makes this concoction distinctive, but it might not be for everyone.

The heat from the jalapenos is subtle, kicking in a couple of seconds after you bite into a chip filled with salsa. Two days later, however, the salsa seems to be packing a little more heat, making me wonder how long I could safely store this mixture in the fridge to allow it to achieve maximum intensity.

Chili’s Copycat Salsa

Recipe from Six Sister’s Stuff

  • 2 14.5-oz. cans whole tomatoes, drained
  • 1 4-oz. can diced or whole jalapenos (not pickled)–about 4-5 jalapenos (or less if you don’t like a lot of spice)
  • 1/4 cup yellow onion, cut into quarters (you can also use dried minced onion)
  • 1 tsp. garlic salt
  • 1/2-1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. sugar
  • 1 tsp. lime juice

Puree all ingredients in a food processor until smooth.

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