If you’ve ever sat down at a table at Chuy’s Tex-Mex and been greeted with their iconic thin, flavorful salsa and warm chips, you know how addicting that first bite is. It’s fresh, slightly smoky, a little spicy, and just tangy enough to keep you coming back for more. Their salsa is one of the highlights of the meal — and today, you’re going to make it at home.
This Chuy’s salsa copycat recipe captures the signature texture and bold flavor of their classic salsa: smooth yet chunky, made with fire-roasted tomatoes, garlic, jalapeño, and fresh cilantro.
It comes together in minutes with simple pantry ingredients and a blender or food processor. Serve it with tortilla chips, spoon it over tacos, or use it as the perfect topping for eggs, grilled meats, or rice bowls.
Why You’ll Love This Recipe
What You’ll Need
Ingredients:
- 1 (14.5 oz) can fire-roasted diced tomatoes (with juice)
- 1 small jalapeño, chopped (seeded for mild, leave seeds for heat)
- ¼ cup chopped white onion
- 1 clove garlic, minced
- ¼ cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- ½ teaspoon salt (more to taste)
- ¼ teaspoon cumin (optional, for a subtle smoky flavor)
- 1 teaspoon sugar (balances acidity, optional)
Pro Tips
- Use fire-roasted tomatoes – This adds a subtle smokiness that gives the salsa that restaurant-quality flavor.
- Blend to your liking – Pulse a few times for a chunky salsa, or blend longer for a smoother texture like Chuy’s.
- Adjust heat – Want it spicier? Add another jalapeño or a pinch of red pepper flakes. For milder salsa, remove all the seeds and ribs from the pepper.
- Chill before serving – Letting the salsa rest in the fridge for at least 30 minutes deepens the flavors.
- Taste and tweak – Always taste before serving. Add more lime, salt, or cilantro based on your preference.
Tools Required
- Blender or food processor
- Chef’s knife
- Cutting board
- Measuring spoons
- Rubber spatula
- Airtight container (for storing leftovers)
Substitutions and Variations
- No fire-roasted tomatoes? Use regular canned diced tomatoes and add a pinch of smoked paprika or chipotle powder.
- Cilantro substitute: If you’re not a fan, try flat-leaf parsley or omit entirely for a simpler salsa.
- Make it smoky: Add a small chipotle pepper in adobo sauce for deep heat and smokiness.
- Mild version: Use half a jalapeño or substitute with green bell pepper for flavor without spice.
- Fresh tomato version: Use 4–5 ripe Roma tomatoes instead of canned, but you’ll need to pulse a bit longer to break them down.
Make-Ahead Tips
This salsa is even better after sitting. Make it a day ahead and store it in the refrigerator in a sealed container. It will keep for up to 5 days. Give it a stir before serving, as some liquid may separate.
Instructions
1. Prep the vegetables
Chop the jalapeño (remove seeds for less heat), mince the garlic, and roughly chop the onion and cilantro.
2. Add to blender
In a blender or food processor, combine fire-roasted tomatoes (with juice), jalapeño, onion, garlic, cilantro, lime juice, salt, and cumin (if using). Add sugar if desired for balance.
3. Blend until smooth or chunky
Pulse several times for a chunky salsa or blend on high for 10–20 seconds for a smoother texture. Stop to scrape down sides if needed.
4. Chill before serving
Transfer to a bowl or container. Cover and refrigerate for at least 30 minutes before serving for best flavor.
5. Serve
Spoon into a serving bowl and serve with tortilla chips or alongside your favorite Tex-Mex dishes.
Leftovers and Storage
Store salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving as natural separation may occur.
You can also freeze it in small containers for up to 3 months, though the texture will be slightly thinner when thawed.
Recipe FAQ
1. Can I use fresh tomatoes instead of canned?
Yes, use about 4–5 Roma tomatoes, roughly chopped. Roast them first for deeper flavor, or use them raw for a fresher, milder salsa.
2. Is this salsa spicy like Chuy’s?
It has a mild-to-medium heat level. Adjust the jalapeño amount to suit your spice preference.
3. How can I make this chunkier?
Pulse the blender just 3–4 times and stop. You can also reserve some chopped ingredients and stir them in at the end.
4. Can I can this salsa for long-term storage?
This recipe is not designed for safe canning. For long-term storage, freeze instead in portioned containers.
Add Some Flavor to the Table
This Chuy’s-style salsa is the perfect example of how a simple, fresh dip can take your meals to the next level. Whether you’re hosting a party, prepping for taco night, or just craving something bold and flavorful with your chips, this salsa delivers every time.
Give it a try, and be sure to leave a comment below sharing how it turned out or any variations you made. I’d love to hear how you’re serving it and what your family thought.
