Chili’s Salsa Recipe



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  • 1 14½ oz. can Ro-Tel
  • 1 14½ oz. can whole peeled tomatoes (do NOT drain)
  • 1½ tbsp. finely diced raw jalapeno (include seeds only if you want your salsa to be hot!)
  • ¼ cup diced onion
  • ¾ tsp. garlic salt
  • ½ tsp. cumin
  • ¼ tsp. sugar



  1. Place jalapeños and onions in a food processor or Magic Bullet and run for approx. 5-10 seconds.
  2. Add Ro-Tel, tomatoes, sugar, and cumin.
  3. Process all ingredients until thin, but not completely pureed. (Just think of the consistency of Chili’s Salsa and aim for that.)
  4. Place in a covered container and chill for two hours.
  5. Serve with thin, warm tortilla chips.