If you’ve ever devoured a basket of chips and salsa at Chili’s and thought, “I wish I could make this at home,” you're in luck! This Copycat Chili’s Salsa Recipe nails that familiar flavor with a homemade chili sauce twist and fresh, chunky veggie texture. Picture a vibrant, slightly smoky dip recipe that bursts with tomato and cilantro brightness. It’s hearty enough to stand in as a fajita recipe side, yet versatile enough to serve with tacos, grilled meats, or as part of a Chipotle salsa recipe spread. Bring a touch of Mexican restaurant salsa recipe flair to your next gathering—even better than takeout.
Restaurant‑Style Chili’s Salsa Made at Home
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Condiment
Cuisine Tex-Mex
Servings 8 servings (approx. 2 cups)
Large Mixing Bowl for combining ingredients (use a medium salad bowl if needed).
Chef’s knife and cutting board sharp and clean for perfect dicing; if you’re pressed for time, use a food processor and pulse lightly for that chunky texture.
Citrus juicer or reamer for easy lime, but a fork works in a pinch.
Fine mesh strainer to remove excess tomato juice (helps in restaurant‑style salsa recipe with better consistency).
Measuring spoons & cups for accuracy in dips and seasoning.
Gloves optional but helpful when handling chipotle peppers to avoid spicy residue on your hands.
- 6 ripe Roma tomatoes seeded and chopped
- 1 ½ cups diced canned fire‑roasted tomatoes with juice
- 1 small white onion finely diced
- ½ jalapeño seeded and minced (adjust to taste)
- 1 fresh chipotle pepper in adobo minced, plus 1 tsp adobo sauce—this creates that smoky heat reminiscent of a homemade chili sauce
- 2 cloves garlic finely minced
- ¾ cup fresh cilantro chopped
- Juice of 1 lime about 2 tbsp
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper
Optional: ¼ tsp sugar (balances acidity in chunky salsa recipe)
Prep Fresh Tomatoes
Core and halve the Roma tomatoes, scoop out seeds, and chop into small cubes (about ¼‑inch). For chunkier bites, go for slightly larger dice.
Drain Fire‑Roasted Tomatoes
Pour canned fire‑roasted tomatoes into a fine-mesh strainer over a bowl. Let sit 5 minutes to remove excess liquid, which prevents watery salsa.
Mince the Aromatics
Finely dice the white onion so it blends well but still gives a crisp texture. Mince garlic, chipotle, and jalapeño, keeping seeds for extra heat if you like.
Combine in Large Bowl
Add fresh and fire-roasted tomatoes, onion, garlic, jalapeño, chipotle pepper, adobo sauce, and cilantro to the bowl.
Season the Salsa
Sprinkle in lime juice, ground cumin, smoked paprika, salt, pepper, and optional sugar. Mix thoroughly so flavors distribute evenly.
Adjust for Restaurant-Style Flavor
Taste and adjust salt or lime as needed. If the salsa lacks brightness, squeeze a little more lime; if too tangy, a pinch more sugar helps balance.
Rest or Serve
Let the salsa sit for at least 10 minutes (or refrigerate for 30) to let flavors meld. This resting period enhances the smoky and spicy tones of your homemade salsa.
Serve Up
Spoon into a bowl and serve with tortilla chips. Use it as a fajita recipe topping, alongside grilled chicken or steak, or even as a dip recipe centerpiece at game night.
Pairings
- Tortilla chips – Traditional and addictive.
- Grilled fajitas – Drizzle over chicken or steak fajitas for fresh brightness.
- Quesadillas – Enjoy warm quesadillas with a spoonful of salsa.
- Avocado toast or eggs – Top your morning avocado toast or scrambled eggs with a scoop.
- Tacos – Especially al pastor or carne asada; salsa adds a restaurant-quality burst.
- Nachos – Layer over tortilla chips, queso, and toppings for ultimate crunch and flavor.
FAQs
1. Can I use cherry or heirloom tomatoes instead of Roma?
Yes! Cherry or heirlooms work—just seed and roughly chop. Remember, some heirlooms can be wetter, so drain excess juice for a chunky salsa recipe consistency.
2. What’s best for heat control—jalapeño, serrano, or chipotle powder?
Jalapeños bring fresh heat, while the chipotle pepper in adobo adds smoky warmth. Add more jalapeño seeds or a serrano for extra kick.
3. Can I skip the fire-roasted tomatoes?
You can, but keep in mind fire‑roasted tomatoes add a smoky complexity that gives this salsa its restaurant-style edge.
4. Do I need to rest the salsa before serving?
Absolutely. Letting it sit—even just 10 minutes—gives time for flavors to harmonize. If making ahead, refrigerate for up to 2 days; bring to room temp before serving.
5. How long does it keep in the fridge?
Stored in an airtight container, this chunky salsa recipe stays fresh for about 3 days. After that, it may get watery—just drain and skim off excess juice.
