Tomatillo Red Chili Salsa – Copycat Chipotle Hot Salsa
This bold and smoky tomatillo red chili salsa is inspired by Chipotle’s signature hot salsa—only now, you can make it right in your own kitchen.
With roasted tomatillos, fiery dried chiles, adobo-soaked chipotles, and fresh garlic, this salsa delivers a rich complexity that balances heat, acidity, and depth.
Whether served with tortilla chips, drizzled over tacos, or used as a marinade, it brings a warm, slow-building spice that keeps you coming back for more. It’s layered, earthy, and unapologetically bold—perfect for spice lovers and flavor seekers alike.
Why People Will Love This Tomatillo Red Chili Salsa (Chipotle Copycat):
Bold, Complex Flavor Layers
Roasted tomatillos bring tangy brightness, while dried chilies and chipotle in adobo deliver deep smokiness and slow-building heat—creating a salsa with true depth, not just spice.
Authentic, Restaurant-Quality Taste at Home
It perfectly mimics the iconic flavor of Chipotle’s hot salsa, giving fans the chance to recreate their favorite condiment with clean, real ingredients.
Versatile & Multi-Use
This salsa isn’t just for chips—it works beautifully as a taco topping, grilled meat marinade, enchilada sauce base, or even a flavor booster for soups and stews.
Customizable Heat Level
You can control the spice by adjusting the number of chilies or keeping seeds in/out—making it suitable for both chili-heads and moderate spice lovers alike.
Naturally Gluten-Free, Dairy-Free, and Vegan
It’s a bold, satisfying flavor experience that works for a variety of diets without compromising richness or texture.
Key Ingredients
Tomatillos: These tangy, citrusy green fruits form the backbone of the salsa’s brightness. When roasted, they mellow slightly and develop a smoky-sour complexity that balances the heat of the peppers.
Dried Red Chilies (Guajillo or New Mexico): These bring earthy, smoky undertones and a dry, aromatic heat that builds gradually, layering warmth rather than overwhelming spice.
Chipotle Peppers in Adobo Sauce: Smoky, spicy, and rich in umami, these peppers add a bold punch and signature depth. Their adobo sauce infuses the salsa with a deep, almost barbecue-like flavor.
Garlic & Cumin: Garlic adds pungent warmth, while cumin contributes an earthy, slightly nutty aroma—together grounding the salsa and giving it a savory backbone.
Fresh Cilantro: This herb adds a cool, green lift that cuts through the heat and smoke, enhancing freshness and tying all the flavors together.
Rotel Tomatoes with Green Chilies: This pantry staple brings acidity, sweetness, and a subtle peppery note that harmonizes the other elements without overpowering them.
Expert Tips:
Toast the Dried Chilies Before Blending
Briefly toasting the dried red chilies in a dry skillet for 30–60 seconds per side before rehydrating or blending will intensify their smoky aroma and release flavorful oils. Be careful not to burn them—just a light toast until fragrant.
Broil Instead of Pan-Searing for Deeper Char
For a deeper roasted flavor, place the tomatillos, jalapeño, and garlic under the broiler for 6–8 minutes instead of using a skillet. The high heat creates blistered skin and caramelization that enhances complexity in the final salsa.
Blend in Stages for Better Control
Start by blending the tougher ingredients (like chilies, tomatillos, garlic, and chipotles), then add delicate ingredients like cilantro and lime juice last. This helps prevent over-blending and preserves brightness.
Let the Salsa Rest Before Serving
After blending, let the salsa sit for at least 30 minutes (or overnight in the fridge). This rest time allows the acid, spice, and smoky flavors to mellow and marry, resulting in a smoother, more balanced salsa.
Adjust Heat with Balance, Not Just Subtraction
If the salsa turns out too spicy, don’t just remove chilies—balance the heat by adding more roasted tomatillo or tomato, a splash of honey or agave, or even a spoonful of plain Greek yogurt for creaminess without dulling the flavor.
Tomatillo Red Chili Salsa – Copycat Chipotle Hot Salsa
Ingredients
10 fresh tomatillos, husked and rinsed
8 cloves garlic, peeled
1 fresh jalapeño pepper, halved and seeded
3 dried red chili peppers (e.g., guajillo or New Mexico chiles)
2 tablespoons ancho chili powder
2 tablespoons chipotle peppers in adobo sauce
1 tablespoon Tabasco sauce
1 tablespoon white vinegar
Juice of 1 fresh lime
1 (10 oz) can Rotel tomatoes with green chilies
2 teaspoons ground cumin
1 teaspoon freshly cracked black pepper
½ teaspoon kosher salt, or to taste
1 small bunch of fresh cilantro, stems removed
Instructions
Prep the Vegetables
Remove husks from the tomatillos, then rinse and slice them in half.
Cut the jalapeño and red chili peppers in half lengthwise and remove the seeds for a milder heat (leave some seeds if you want it extra spicy).
Peel the garlic cloves and set aside.
Char the Ingredients
Heat a cast iron skillet over medium-high heat and lightly coat the bottom with olive oil.
Place the tomatillos and jalapeño halves in the skillet cut side up.
Season with a pinch of salt and pepper.
Cook for 8–9 minutes, until the tomatillos begin to brown and soften slightly.
Add Flavor Layers
Squeeze in the lime juice, then stir in the garlic, Rotel tomatoes with green chilies, white vinegar, Tabasco, and chipotle peppers in adobo.
Cook for an additional 4 minutes, allowing the flavors to blend and deepen.
Blend to Desired Texture
Transfer the skillet contents to a blender or food processor.
Add the ancho chili powder, cumin, black pepper, salt, and a handful of fresh cilantro.
Blend for about 30 seconds, or until the salsa reaches your preferred consistency—smooth or slightly chunky.
Serve and Enjoy
Pour into a bowl and serve warm or chilled with tortilla chips, tacos, grilled meats, or roasted vegetables.
Store leftovers in an airtight container in the fridge for up to 1 week.
Important Notes for Tomatillo Red Chili Salsa
Tomatillos Are Not Green Tomatoes
Although they look similar, tomatillos have a tart, citrusy bite that’s essential to this salsa’s character. Be sure to remove the sticky husk and rinse thoroughly before roasting to remove any bitterness or residue.
Use Dried Red Chilies with Caution and Purpose
The type and age of dried chilies you use (like guajillo or New Mexico) can dramatically impact the flavor and heat. Always check for freshness—they should be pliable, not brittle. Old or overly toasted chilies can turn the salsa bitter.
Control Thickness with Blending Time and Liquid
This salsa should be smooth but not watery. If your salsa is too thick after blending, add a tablespoon or two of water or lime juice at a time. If too thin, let it simmer gently for a few minutes to reduce, or add an extra roasted tomatillo.
Balance Heat With Acid, Not Just Water
If the salsa is too spicy, adding more acid (lime juice or vinegar) helps round it out better than water. You can also stir in extra roasted tomatoes or a pinch of sugar to tame the burn without diluting the depth.
It Tastes Better After Resting
Like many chili-based condiments, this salsa improves with time. Let it rest at room temperature for 30 minutes or refrigerate for a few hours before serving. The resting period lets the sharp edges mellow and the flavors meld together.
How To Enjoy Tomatillo Red Chili Salsa After Cooking
Let It Rest Before Serving
For best results, allow the salsa to rest for 30 minutes at room temperature or refrigerate for a few hours. This gives the acids, heat, and aromatics time to mellow and integrate, enhancing the depth and balance of flavor.
Serve at the Right Temperature
This salsa is best served chilled or at room temperature. Serving it cold brings out its brightness and acidity, while room temperature highlights its smoky undertones. Avoid serving it hot, which can dull the fresh and spicy notes.
Pair It Creatively
Beyond tortilla chips, try pairing the salsa with:
Grilled or roasted meats (chicken, steak, pork carnitas)
Fish tacos or shrimp bowls
Scrambled or fried eggs (for a spicy breakfast twist)
Rice, quinoa, or farro bowls
Quesadillas, tamales, or burritos
It also makes an excellent marinade base or a fiery topping for soups and stews.
Store and Use Leftovers Wisely
Store leftovers in an airtight container in the fridge for up to 1 week. The flavor often improves over time. You can also freeze it in small portions (ice cube trays work well) for up to 3 months—great for quick flavor boosts in sauces, grains, or proteins.
Refresh and Adjust if Needed
After storing, give the salsa a good stir and taste before serving. The acidity or spice might mellow out, so consider adding a splash of lime juice or a pinch of salt or cumin to wake it up. A drizzle of olive oil can also round out the mouthfeel if it tastes too sharp.
Nutrition Information
Based on approximately 2 tablespoons per serving (yielding about 12 servings per batch):
Calories: 28 kcal | Total Fat: 1.5 g | Saturated Fat: 0.2 g | Monounsaturated Fat: 0.8 g | Polyunsaturated Fat: 0.3 g | Cholesterol: 0 mg | Sodium: 110–160 mg (depending on added salt and adobo) | Total Carbohydrates: 3.2 g | Dietary Fiber: 1.0 g | Sugars: 1.4 g | Protein: 0.6 g
Note: Nutrition values can vary based on exact ingredients (especially chili types, adobo sauce, and salt content in canned tomatoes). This estimate assumes standard quantities from the original recipe.
Frequently Asked Questions:
Can I make this salsa ahead of time?
Yes—and you should! This salsa actually tastes better after it’s had time to rest. Prepare it up to 2–3 days in advance and store it in an airtight container in the refrigerator. The flavors will continue to meld, deepening the smoky heat and rounding out the acidity.
How spicy is this salsa, and can I control the heat?
It’s quite spicy—true to Chipotle’s hot salsa. To control the heat, reduce or remove the seeds from the jalapeño and dried chilies, or start with 1 tablespoon of chipotle in adobo instead of two. You can also blend in extra roasted tomatillos to mellow the spice.
What’s the best way to store leftovers?
Store the salsa in a glass jar or airtight container in the fridge for up to 1 week. For longer storage, freeze it in small portions (like ice cube trays), then transfer to a freezer-safe bag for up to 3 months.
Can I use canned tomatillos instead of fresh?
You can—but fresh roasted tomatillos provide a brighter, more layered flavor. If using canned, drain them well and lightly char them in a skillet or under a broiler before blending to replicate the roasted flavor.
What can I serve this salsa with besides tortilla chips?
This salsa is incredibly versatile. Try it with grilled meats, tacos, quesadillas, eggs, roasted vegetables, or as a bold topping for soups, burgers, or grain bowls. It even works as a marinade or smoky base for enchilada sauce.
Do I need to soak the dried red chili peppers before using them?
Not for this recipe. Since you’re blending them after toasting and cooking them briefly with the other ingredients, rehydration happens naturally in the pan. However, if your chilies are especially dry or tough, you can soak them in hot water for 10–15 minutes beforehand for smoother blending.
Can I roast the ingredients in the oven instead of using a skillet?
Yes! You can broil the tomatillos, garlic, and peppers on a baking sheet until blistered and slightly charred (usually 6–8 minutes). This method adds deep smokiness and is ideal if you’re making a large batch or want hands-off cooking.
Should I remove the seeds from the dried and fresh chilies?
If you want a moderate heat level, remove the seeds and membranes from both the jalapeño and dried chilies. If you like it hot, leave some seeds in. Keep in mind that chipotle in adobo already adds a significant smoky heat on its own.
How can I get a smoother salsa texture?
For an ultra-smooth finish, blend the salsa for at least 1 full minute, then strain it through a fine mesh sieve to remove any skin or seed fragments. This is a great technique if you prefer a refined, silky consistency like restaurant salsas.
Can I make this without a cast iron skillet?
Yes! While cast iron gives a great sear and heat distribution, you can use any heavy-bottomed skillet or broiler tray. Just make sure the pan gets hot enough to brown the tomatillos and chilies, which adds depth and richness to the flavor.