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Chili's Salsa

This Chili's salsa recipe replicates that restaurant magic in your own kitchen with bright, tangy, slightly smoky flavor. You can whip it up in under 15 minutes using simple everyday ingredients, and it tastes even better after sitting in the fridge for a few hours.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 9 servings
Course: Appetizer
Cuisine: Tex Mex
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 10 ounces each diced tomatoes with green chiles
  • 1 fresh lime juiced
  • 1/4 cup fresh cilantro finely chopped
  • 1/2 small red onion minced very fine
  • 1 jalapeño pepper seeds removed and minced (optional, for heat)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Salt to taste
  • Black pepper to taste

Equipment

  • Cutting board
  • Sharp chef's knife
  • Medium mixing bowl
  • Small spoon for stirring
  • Measuring cups and spoons
  • Lime juicer or citrus squeezer
  • Fine mesh strainer

Method
 

  1. Open both cans of diced tomatoes with green chiles and pour them into a fine-mesh strainer. Let the excess liquid drain for about 30 seconds, then transfer the tomatoes to your mixing bowl.
  2. Cut the lime in half and juice it directly into the bowl with the drained tomatoes. Stir gently to combine the lime juice with the tomatoes.
  3. Cut the red onion half into very thin slices, then chop those slices into tiny pieces to mince fine.
  4. Add the minced red onion to the bowl with the tomatoes and lime juice. Stir gently to distribute the onion evenly without breaking apart the tomato pieces.
  5. If using jalapeño, cut it in half lengthwise and use a small spoon to scrape out the seeds and white membrane. Mince the jalapeño flesh very fine and add it to the bowl.
  6. Chop the fresh cilantro finely and add it to the bowl.
  7. Sprinkle in the garlic powder and ground cumin, then stir everything together gently.
  8. Add a pinch of salt and a few grinds of black pepper, then stir and taste. Adjust the seasoning as needed.
  9. Cover the salsa and refrigerate for at least 30 minutes before serving to allow all the flavors to meld together.

Notes

Serve at room temperature or slightly chilled with warm tortilla chips. This salsa keeps in the fridge for up to five days and tastes better on day two or three as the ingredients continue to meld. Make a double batch for parties as it disappears quickly.