Almost Chili’s Salsa


  • 214.5-oz cans whole tomatoes drained (or equivalent weight in fresh tomatoes)
  • 14-oz. can diced jalapeños
  • 1/2 onion chopped (sweet Vadalia or red onion)
  • 1 teaspoon garlic powder
  • 1 to 1 1/2 teaspoons sea salt (add to your taste)
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon cilantro or use 1 tablespoon freshly chopped cilantro leaves (optional)
  • 1 teaspoon granulated white sugar
  • 1 teaspoons brown sugar
  • juice of half or whole lime (*I add juice of whole lime)


  1. Place all ingredients in a blender or food processor, and blend until the consistency your prefer.
  2. Notes:
  3. If you like chunky salsa, very little blending is required!
  4. If you are using canned tomatoes, a couple hand chopped Roma tomatoes are also good mixed in.
  5. Refrigerate for at least one to two hours before serving.


Keep in mind, that if you use fresh tomatoes, the color will not be quite as bright red.
We like to use TRES HERMANAS sliced Jalapeños No heat Mild Jalapeños. Mexican section of the grocery store in a bottle.
If I don’t have fresh limes in the fridge, I use: Nellie & Joe’s Famous Key West Lime Juice.
Use a sweet Vadalia yellow onion or even red onion for great flavor.
My favorite is: Use 2 14.5oz cans whole tomatoes and then chop us some fresh tomatoes and incorporate them as well. Canned tomatoes have a deeper flavor.
Make sure that you refrigerate the salsa for a few hours before serving. All the flavors blend and it’s ever so better.
Make extra, then you can freeze in well sealed jars or containers.