Restaurant‑Style Chili’s Salsa Made at Home

Prep Time 20

Total Time 20

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

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.

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.

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.

Add fresh and fire-roasted tomatoes, onion, garlic, jalapeño, chipotle pepper, adobo sauce, and cilantro to the bowl.

Sprinkle in lime juice, ground cumin, smoked paprika, salt, pepper, and optional sugar. Mix thoroughly so flavors distribute evenly.

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.

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.

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.