by Anthony Malena
last updated March 27, 2005



  1. Combine onion and jalepeņos in food processor; mix briefly (a few seconds) - do not liquify the mixture.
  2. Add the rest of the ingredients; mix briefly again until blended thoroughly (again, do not liquify the mixture).
  3. The salsa can be used right away, but tastes better after being refrigerated for a few hours.
  4. The salsa only stays good for 2-3 days; after that, it is soft and the taste is not as good.


I based this recipe on (a) my love for Chili's Grill and Bar salsa and (b) three recipes found on the internet for salsa. Chili's is still better, but I will be updating this again when I work on it some more.