Tomatillo Red Chili Salsa (Copycat Chipotle Hot Salsa)
If you’re craving that signature Chipotle hot salsa with its bold, smoky, and fiery flavor, this Tomatillo Red Chili Salsa hits all the right notes. It’s spicy, tangy, and incredibly versatile—perfect for chips, tacos, burrito bowls, and more. Plus, it’s made with real ingredients and no added preservatives.
Why You’ll Love This Recipe
Spot-On Chipotle Copycat: Tastes just like the original Chipotle hot salsa—if not better!
Bold & Spicy: Layers of heat from jalapeño, chipotle in adobo, dried chiles, and Tabasco.
Fresh & Tangy: Tomatillos and lime juice balance the richness of the chiles perfectly.
Versatile Use: Amazing with chips, tacos, grilled meats, or breakfast burritos.
Make-Ahead Friendly: Flavors deepen over time, making it even better the next day.
Key Ingredients
Tomatillos: Provide a bright, tangy base.
Jalapeño Pepper: Adds fresh, green heat. Leave seeds in for more spice.
Dried Red Chiles: Guajillo or New Mexico chiles add deep smoky flavor.
Ancho Chili Powder: A warm, mild heat with a rich, fruity undertone.
Chipotle in Adobo: Brings that signature smoky heat and bold depth.
Rotel Tomatoes with Green Chilies**: Adds texture and just the right zing.
Tabasco & Vinegar: Give the salsa a kick and preserve its tang.
Lime Juice: Fresh acidity balances the bold flavors.
Garlic & Cumin: Boost the savory, earthy undertones.
Cilantro: Finishes the salsa with freshness and color.
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
Step 1: Prep the Vegetables
Husk, rinse, and halve the tomatillos.
Halve and deseed the jalapeño (leave seeds for more heat).
Peel garlic cloves.
Cut and deseed the dried red chiles if desired.
Step 2: Char the Ingredients
Heat a cast iron skillet over medium-high with a little oil.
Add tomatillos and jalapeño halves, cut side up.
Season lightly with salt and pepper.
Char for 8–9 minutes, until the tomatillos brown and soften slightly.
Step 3: Add Flavor Layers
Add garlic, Rotel tomatoes, white vinegar, lime juice, Tabasco, and chipotle peppers to the skillet.
Simmer for 4 minutes, stirring occasionally to let the flavors meld.
Step 4: Blend It
Transfer everything to a blender or food processor.
Add ancho chili powder, cumin, black pepper, salt, and cilantro.
Blend for about 30 seconds, until smooth or slightly chunky—your choice.
Step 5: Serve or Store
Serve warm or chilled with chips, tacos, grilled meats, or veggies.
Store leftovers in an airtight container in the fridge for up to 1 week.
Expert Tips
Toast the dried chiles lightly in a dry pan before using to deepen their flavor.
Don’t over-blend if you like a bit of texture—pulse for a chunkier salsa.
Add more Tabasco or chipotle peppers if you want it even hotter.
Let it sit overnight—flavors get bolder and better.
Use gloves when handling hot peppers to avoid skin irritation.
Important Notes When Making This Recipe
Fresh tomatillos are key—don’t substitute with canned if possible.
Control the spice: Remove seeds for a milder salsa; leave them in for fiery heat.
Blender caution: If blending while hot, remove the blender lid insert and cover with a towel to prevent steam pressure buildup.
Consistency is customizable: Add a little water or extra lime juice if it’s too thick.
Nutrition Information
Estimated per 2-tablespoon serving (makes about 2.5–3 cups):
Calories: 25
Fat: 1g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Sodium: 130mg
Note: Nutritional values vary depending on specific ingredient brands.
Frequently Asked Questions
Is this the same as Chipotle’s hot salsa?
It’s a very close copycat and has a similar deep, smoky heat. You may even like this homemade version better!
Can I use canned tomatillos?
Fresh tomatillos are best for flavor and consistency, but canned can work in a pinch. Just drain them well.
How long does it last in the fridge?
Up to 1 week when stored in an airtight container.
Can I freeze this salsa?
Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge and re-blend if needed.
Is this salsa very spicy?
Yes, it’s hot. You can reduce the heat by using fewer dried chiles, less adobo, or omitting jalapeño seeds.