Don't you just love the salsa at Chili's? I do! I could make (and have made) a meal just from their chips and salsa. Back when it was just $1.69 and $1.99. Chips and salsa is still the cheapest appetizer on the menu, but the price just keeps going up. I stumbled upon this recipe for a copy cat Chili's salsa on pinterest. I browsed the blog it came from, and I was intrigued by more yummy-sounding recipes. I've added several to my favorites, which is where I store all my new meal ideas for later use.
I love this recipe because you buzz everything in a food processor until it's not very chunky at all - just the way I like it. I suppose that, if you like a chunkier salsa, you could buzz it a little less and make it the consistency you like.
Over the weekend, I picked up a jumbo-giant can of diced tomatoes at Sam's Club for somewhere in the $2-$3 range, so I made 8 pints of this yummy salsa for basically what I would pay for one appetizer at the restaurant!
I tweaked about half of the ingredients in the following recipe. I put my own comments in purple in the hope that you wouldn't be confused between the recipe and my comments.
Copy Cat Chili's Salsa
2 cans (14.5 oz each) whole tomatoes, drained (I used the jumbo can of diced tomatoes and kept the liquid)
1 small (4 oz.) can diced or whole jalapenos (not pickled) -- about 4 or 5 jalapenos (I used the type of jalapenos that are sliced long-ways. I used about 4 or 5 SLICES, not 4 or 5 jalapenos. We like things fairly mild here. The salsa I made has just a tiny tiny hint of heat.)
1/4 c. yellow onion, cut into quarters (You can also used dried minced onion.) (I used yellow onion and onion powder.)
1 tsp. garlic salt (I used garlic powder.)
1/2 to 1 tsp. salt (depending on how much you prefer) (I probably used less than 1/2 tsp.)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice (I might have used more. I just juiced about 1/2 a lime into each batch I made.)
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.