0 0
Chilis Salsa

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2 - 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

Nutritional information

5.1
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
70.2 mg
Sodium
1.2 g
Carbs
0.2 g
Dietary Fiber
0.4 g
Sugars
0.2 g
Protein
27 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chilis Salsa

Features:
    Cuisine:

    I didnt add lime juice or fresh garlic because this recipe doesnt use it. I might have increased the amount of garlic salt and sugar a hair. The reason I didnt use lime is because I wasnt trying to change the flavor from the chilis salsa, I wanted to make it at home and hopefully get it exactly like the original. Some recipes I see I will modify slightly but I dont think theres anything missing from this one. My big comment is, where in the heck does chilis buy their tortilla chips? Their chips are equally delicious as their salsa. Its a perfect match. Do I think the chilis salsa is the best in the world? No not really, but when paired with their extremely thin white corn nacho chips, its unbeatable. I can eat an entire bowl of chips and a cup of salsa on my own. I currently only use corn tortillas from GFS. They are the only ones I found now that are easy to deep fry and will cook up and not burn. But theyre not the thin ones like at Chilis. I would almost kill to find out where to score a bag of uncooked tortillas like that so I could fry them up anytime I want.

    • 25 min
    • Serves 32
    • Easy

    Ingredients

    Directions

    Share

    Chili’s Salsa,You can make this sauce easily at home. From Copykat.com ( didnt add lime juice or fresh garlic because this recipe doesnt use it. I might have increased the amount of garlic salt and sugar a hair. The reason I didnt use lime is because I wasnt trying to change the flavor from the chilis salsa, I wanted to make it at home and hopefully get it exactly like the original. Some recipes I see I will modify slightly but I dont think theres anything missing from this one. My big comment is, where in the heck does chilis buy their tortilla chips? Their chips are equally delicious as their salsa. Its a perfect match. Do I think the chilis salsa is the best in the world? No not really, but when paired with their extremely thin white corn nacho chips, its unbeatable. I can eat an entire bowl of chips and a cup of salsa on my own. I currently only use corn tortillas from GFS. They are the only ones I found now that are easy to deep fry and will cook up and not burn. But theyre not the thin ones like at Chilis. I would almost kill to find out where to score a bag of uncooked tortillas like that so I could fry them up anytime I want.,Excellent! I believe that signature taste is coming from the cumin and sugar. I doubled the recipe and used serrano Rotel, and fresh serranos instead of jalapenos to give it more of a Mexican-style kick and substituted the garlic salt with fresh minced garlic and pink salt and added about a 1/4 cup of cilantro in the beginning. Still tastes spot-on with Chili’s, better even. Thanks again!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In Food Processor Place Jalapenos and Onions.

    2
    Done

    Process For Just a Few Seconds.

    3
    Done

    Add Both Cans of Tomatoes, Salt, Sugar, and Cumin.

    4
    Done

    Process All Ingredients Until Well Blended but Do not Puree.

    5
    Done

    Place in Covered Container and Chill.

    6
    Done

    a Couple of Hours of Chilling Will Help Blend and Enrich the Flavor.

    7
    Done

    Serve With Your Favorite Thin Corn Tortilla Chips.

    Avatar Of Jeffrey Macdonald

    Jeffrey Macdonald

    Culinary artist infusing her dishes with creativity and a touch of whimsy.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Independence Day Chicken
    Baked Brie In Puff Pastry With Apricot Or
    next
    Baked Brie In Puff Pastry With Apricot Or
    Featured Image
    previous
    Independence Day Chicken
    Baked Brie In Puff Pastry With Apricot Or
    next
    Baked Brie In Puff Pastry With Apricot Or

    Add Your Comment

    7 + nineteen =