Chipotle Tomatillo Green-Chili Salsa (Copycat)
Bring the bold, smoky flavors of your favorite restaurant right into your kitchen with this Chipotle Tomatillo Green-Chili Salsa copycat recipe! Roasted tomatillos, jalapeños, and tomatoes blend together into a vibrant, tangy, and slightly spicy salsa that’s perfect for dipping, topping, or drizzling.
Why You’ll Love This Recipe
Restaurant-quality at home: It tastes just like the salsa you love at Chipotle, but even fresher!
Simple ingredients, bold flavor: No preservatives or additives—just pure roasted goodness.
Versatile and customizable: Adjust the heat, texture, and acidity to match your personal taste.
Meal prep friendly: Make a big batch to enjoy throughout the week with chips, tacos, burritos, and more!
Key Ingredients Highlights
Tomatillos: Add the signature bright, tangy base.
Jalapeños: Deliver a fresh, mild heat (deseeded to keep it approachable).
Vine Tomatoes: Bring a juicy sweetness that balances the salsa.
Garlic, Cumin, and Oregano: Layer earthy, savory depth.
Cilantro, Lime, and Lemon Juice: Brighten up the flavors with fresh citrus and herbs.
Chipotle Tomatillo Green-Chili Salsa (Copycat Version)
Ingredients
2 pounds tomatillos, cut in half
3 vine-ripened tomatoes, halved
2 jalapeños, seeds removed
1 red onion, sliced into wedges
4 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Instructions
Preheat your oven to 450°F (232°C). Arrange the tomatillos, tomatoes, jalapeños, and red onion evenly on a baking sheet. Roast for 25–30 minutes, or until the vegetables develop a nice char.
Transfer the roasted veggies to a large food processor or a blender (be sure it has a vent to release steam). Add the garlic, salt, black pepper, cumin, oregano, lemon juice, lime juice, and cilantro.
Pulse the mixture in short bursts for 10–15 seconds until it reaches a chunky salsa consistency.
Recipe Notes
Roasting the Vegetables:
Roasting at a high temperature (450°F) helps the tomatillos, tomatoes, jalapeños, and onions develop a slightly charred, smoky flavor that deepens the taste of the salsa.
Handling Heat Levels:
Removing the seeds from the jalapeños keeps the salsa mild. If you prefer a spicier version, you can leave some seeds in, or add an extra jalapeño for more kick.
Blending Texture:
Pulse the roasted ingredients lightly for a chunkier salsa, or blend longer if you want it smoother. Don’t over-blend unless you want a more sauce-like texture.
Acidity Balance:
The combination of lemon and lime juice brightens the salsa and balances the roasted flavors. You can adjust the amount depending on how tangy you like it.
Use a Vented Blender or Processor:
Since the roasted ingredients will still be warm, make sure your blender or food processor has a vent to allow steam to escape safely. Covering a blender completely could cause pressure buildup.
Make Ahead for Better Flavor:
Allowing the salsa to chill for a few hours (or overnight) in the refrigerator helps the flavors meld together and taste even better.
Storage Tip:
Store in an airtight container in the fridge. Stir before serving if any separation occurs.
Nutrition Information
(Approximate, per 2 tablespoons)
Calories: 15 | Carbohydrates: 3g | Fiber: 1g | Sugars: 1g | Fat: 0.5g | Protein: 0.5g | Sodium: 90mg
Frequently Asked Questions:
Can I make this salsa ahead of time?
Yes! This salsa actually tastes even better after sitting for a few hours or overnight to allow the flavors to meld.
How long does this salsa last in the refrigerator?
Stored in an airtight container, it will stay fresh for up to 5 days.
Can I freeze this salsa?
Absolutely. Freeze in portioned containers for up to 2 months. Thaw in the refrigerator before using.
What can I serve this salsa with?
It’s delicious with tortilla chips, tacos, grilled meats, burrito bowls, or even as a topping for scrambled eggs.
Is this salsa very spicy?
It’s mildly spicy. To make it hotter, you can leave some jalapeño seeds in or add an extra pepper.
Do I have to roast the vegetables?
Roasting is highly recommended for the best flavor, but you can also grill them or use a broiler if needed.
Can I use canned tomatillos instead of fresh?
Fresh tomatillos are best, but if unavailable, canned tomatillos can work—just drain them before roasting lightly or blending.
What if I don’t have a food processor?
A blender works fine! Just make sure to pulse gently to avoid over-blending into a soup.
Can I substitute lemon or lime juice?
You can use all lime juice if you prefer a more traditional flavor or adjust to taste.
How do I make it less chunky?
Blend the mixture for a few more seconds until it reaches a smoother consistency. You can even strain it slightly for a thinner salsa.