Tomatillo Red Chili Salsa (Chipotle Copycat)
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This Tomatillo Red Chili Salsa (Chipotle Copycat) is smoky, tangy, and spicy, made with charred tomatillos, fire-roasted tomatoes, dried red chiles, garlic, cumin, and lime. It’s a homemade version of the hot salsa served at Chipotle, with an easy way to adjust the heat to your preference.
If you love this recipe, you should try my Barbacoa Recipe, Tacos Al Pastor and Pollo Asado.
Quick Look: Tomatillo Red Chili Salsa (Chipotle Copycat)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8
- Dietary Info: Vegetarian, vegan, and gluten-free
- Method: Broiled tomatillos + sautéed chiles and garlic + blended salsa
- Technique: Char the tomatillos, cook the dried chiles and garlic, then blend everything with fire-roasted tomatoes, lime, and spices
- Flavor/Texture: Smoky, spicy, tangy
Why I Love This Salsa
I love having a good homemade salsa in the refrigerator because it can completely change a meal with just a spoonful. This version has the smoky heat I look for in a red chile salsa, balanced by bright tomatillos and lime. I also love that you can make it as spicy as you like, whether you’re serving it with tortilla chips or adding it to tacos, burrito bowls, eggs, or grilled meats.
Serve on top of Taco Salad Bowls.
Made With Amore,
“Best recipe! It was a fun recipe to try with fresh tomatillos, tomatoes and garlic from my garden.”
– Nacole
Table of Contents
Simple Ingredients
The combination of roasted tomatillos, dried chiles, garlic, tomatoes, and lime gives this salsa its signature smoky, spicy, and tangy flavor.
- Tomatillos: The tangy base of the salsa develops deeper flavor and light char when broiled.
- Dried New Mexico Chiles: Bring earthy chile flavor and color, with a heat level you can adjust to your preference.
- Fire-Roasted Tomatoes: Add smoky depth, color, and body to the salsa.
- Garlic: Adds savory depth and becomes sweeter and more mellow when cooked.
- Lime Juice: Brightens the salsa and balances the earthy, smoky chile flavors.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chile Variety: Use árbol chiles for more heat or ancho or guajillo chiles for a milder flavor.
- Use Chile Powder: If you don’t have whole dried chiles, use the ground New Mexico chile powder listed in the recipe. Another Mexican sauce you will love is this Red Enchilada Sauce!
- Fire-Roasted Tomatoes Substitute: Regular canned tomatoes can be used, though the finished salsa will have less smoky flavor.
- Heat Level: Start with less chile and add more after blending if you prefer a hotter salsa. For a creamy, tangy topping, try my Creamy Avocado Coleslaw.
How to Make Chipotle Hot Salsa
This homemade hot salsa comes together by roasting, gently cooking, and blending the ingredients into a smoky, spicy sauce. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your broiler to high. Arrange the rinsed tomatillos on a baking sheet.
- Broil them around 4 inches from the heating element for 10-15 minutes, or until the skins begin to char.
- In a large skillet, heat the olive oil over medium heat.
- Add the lightly crushed garlic cloves and dried whole chiles, sautéing for 2-3 minutes until fragrant and the garlic turns a light golden color.
- In a blender or food processor, combine the broiled tomatillos, sautéed garlic and chiles, fire-roasted tomatoes (with their juice), lime zest, lime juice, ground cumin, salt, and black pepper. Blend until the mixture is smooth.
- Taste the salsa, and adjust the seasoning with additional salt or pepper if desired. Refrigerate the salsa for at least 30 minutes before serving to let the flavors meld. Serve the salsa chilled with tortilla chips or as a topping for grilled meats.
Tomatillo Salsa FAQs
Yes! Use fewer dried chiles or choose a milder chile variety. It’s best to start with less heat because you can always add more after blending.
Yes, but consider roasting them first to develop a richer flavor. Use ripe tomatoes such as Roma tomatoes or plum tomatoes for a similar consistency.
Store the salsa in an airtight container in the fridge for up to a week. For longer storage, freeze in a sealed container for up to 3-4 months.
Serving Suggestions
This spicy salsa is especially good served with tortilla chips or spooned over Mexican-inspired meals. Try it with Shrimp Tacos, Carne Asada Tacos, or Slow Cooker Chipotle Carnitas. It also makes a flavorful topping for burrito bowls, quesadillas, eggs, and grilled meats, such as Grilled Flank Steak.
My Pro Tips
Recipe Tips
- Watch the tomatillos closely under the broiler so they don’t burn.
- Adjust the heat after blending so you can control the final spice level.
- Chill the salsa before serving to give the flavors time to meld.
- Pulse rather than continuously blend if you prefer a salsa with more texture.
More Copycat Recipes to Try
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Chipotle Hot Salsa Recipe (Copycat)
Ingredients
- 12 medium tomatillos, husks removed and rinsed
- 5 cloves garlic, unpeeled and lightly crushed
- ½ cup packed dried New Mexico chiles stemmed, OR, 2-3 tablespoons ground New Mexico chile powder
- 2 teaspoons ground cumin
- 2 teaspoons lime zest, from about 1 lime
- 2 tablespoons lime juice
- 1 14.5-ounce can of fire-roasted tomatoes (with juice)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Tortilla chips, for serving
Instructions
- Preheat your broiler to high.
- Arrange the rinsed tomatillos on a baking sheet. Broil them around 4 inches from the heating element for 10-15 minutes, or until the skins begin to char.
- In a large skillet, heat the olive oil over medium heat. Add the lightly crushed garlic cloves and dried whole chiles (if using chile powder this will form more of a paste- toasting in the pan will bring out the flavors), sautéing for 2-3 minutes until fragrant and the garlic turns a light golden color.
- In a blender or food processor, combine the broiled tomatillos, sautéed garlic and chiles, fire-roasted tomatoes (with their juice), lime zest, lime juice, ground cumin, salt, and black pepper. Blend until the mixture is smooth.
- Taste the salsa, and adjust the seasoning with additional salt or pepper if desired. Refrigerate the salsa for at least 30 minutes before serving to let the flavors meld.
- Serve the salsa chilled with tortilla chips or as a topping for grilled meats.
Notes
- Watch the tomatillos closely under the broiler so they don’t burn.
- Adjust the heat after blending so you can control the final spice level.
- Chill the salsa before serving to give the flavors time to meld.
- Pulse rather than continuously blend if you prefer a salsa with more texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do the dried chilies need to be soaked to rehydrated before sauteing them in the oil?
Great question! No soaking is needed for this recipe. The dried chilies rehydrate and soften as they gently sautรฉ in the oil and then blend with the other ingredients. Just keep the heat moderate so they donโt burn, which can make the salsa bitter.
Best recipe! It was A fun recipe to try with fresh tomatillos and tomatoes and garlic from my garden.
I’m thrilled you loved it!
This is our favorite hot salsa recipe!