Okay, real talk – remember Chi Chi’s? For most of us, it’s a distant memory, but their salsa? That was the stuff. Seriously, that fresh, slightly sweet, totally addictive salsa lived rent-free in my head for years.
It’s almost impossible to find now, which is exactly why I decided to crack the code and make my own. And spoiler alert: I nailed it. This Chi Chi Salsa Copycat is literally everything you miss, but better because you made it yourself.
Forget those sad, watery store-bought versions. This isn’t just an easy Chi Chi Salsa Copycat recipe; it’s the recipe. It tastes so fresh, it’s pretty much a party in your mouth. You’ll be shocked how simple it is to whip up something so good. If you’ve been Googling “how to make the best Chi Chi Salsa Copycat,” then congrats, you found it. It’s perfect for last-minute hangouts or just a solo snack session. Get ready for your taste buds to thank you!
Serving and Pairing Suggestions
This Chi Chi Salsa Copycat is basically your new best friend for anything Mexican-inspired, or just, like, life. Obviously, it’s incredible with a big bowl of tortilla chips – mandatory, honestly. But don’t stop there!
- Spoon it generously over some Grilled Shrimp Tacos for an instant upgrade.
- It’s a game-changer on Lazy Sheet Pan Nachos – trust me, your next movie night will thank you.
- Serve it alongside Quesadillas with Refried Beans Cheese and Sour Cream for a cool, fresh contrast.
- Got some grilled meats? This salsa pairs perfectly The Classic Grilled Burger.
- You can also use it as a topping for Avocado and Hummus Toast if you’re feeling extra.
- Honestly, it’s also fantastic spooned over scrambled eggs or mixed into a quick Spicy Jalapeno Fried Rice with Cheese.
Tips and Notes
Here are a few pointers to make sure your Chi Chi Salsa Copycat turns out absolutely perfect:
- Fresh Ingredients Are Key: Seriously, don’t skimp here. Fresh cilantro, juicy tomatoes, and a crisp onion make all the difference. It’s what gives this salsa its signature fresh flavor.
- Don’t Over-Process: We’re going for chunky, not puréed baby food. Pulse your ingredients in a food processor or chop them by hand. You want texture, not a smoothie.
- Adjust the Heat: If you’re not a fan of super spicy stuff, go easy on the jalapeño, or remove the seeds and white membrane for less heat. Want more kick? Add a second jalapeño or leave some seeds in.
- Let It Chill: This is crucial! After mixing, let the salsa hang out in the fridge for at least 30 minutes (or even a few hours). This lets all those amazing flavors get to know each other and blend perfectly.
- Storage: Store any leftover salsa in an airtight container in the fridge for up to 3-4 days. It tastes even better the next day!
What’s your favorite way to use salsa? Drop a comment below and let me know!
Chi Chi Salsa Copycat
Equipment
- 1 Saucepan
- 1 Blender
- 1 container
Ingredients
- 2 green onions diced - adds a fresh onion flavor
- 2 ripe tomatoes diced - for freshness and sweetness
- 1/2 teaspoon salt - enhances flavor
- 1/2 teaspoon black pepper - adds mild spice
- dash of Tabasco sauce - for heat
- 1 can 14 oz stewed tomatoes diced - base of the salsa
Instructions
- Dice the stewed tomatoes and combine in a saucepan with green onions, fresh tomatoes, salt, and black pepper.
- Bring the mixture to just a boil, then boil hard for 1 minute before removing it from heat.
- Put half of the mixture through a blender, mixing it just enough to mince finely but not puree.
- Return the blended mixture to the remaining half in the saucepan and stir to combine.
- Add Tabasco sauce to taste, mixing well.
- Cool the salsa and refrigerate in a tightly covered container.
- Use within a few weeks. The salsa freezes well for up to 6 months.