We know that making a restaurant-quality dish in your home kitchen is one of the best feelings you could ever have. So, let us bring you a Chipotle tomatillo green chili salsa recipe that you can make easily!

Our version of Chipotle tomatillo green chili salsa is very similar to what you usually enjoy at Chipotle Mexican Grill. We have tried to use authentic ingredients as much as possible, and you can refer to the notes for substitutions and adjustments.

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Did you know that Chipotle Tomatillo Green Chili Salsa contains no MSG and is a safe option if you are following a vegan diet? Click here and refer to this article if you need to know everything about the two hot salsa types served at Chipotle.

Decadent Homemade Chipotle Tomatillo Green Chili Salsa Recipe

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Recipe by SpiceRally
Servings

12.5 cups

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

35

minutes

This tomatillo green chili salsa is made with one hundred percent fresh ingredients, so you could enjoy it with chips and crackers or incorporate it with taco or burrito bowls. It is zesty, savory and tantalizes your taste buds with the right amount of heat, giving you a total Chipotle experience at home!

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Ingredients

  • Spices and herbs:
  • 2 2 Jalapenos (seeds and membranes removed and roughly cut into chunks)

  • 4 Cloves 4 Garlic (peeled)

  • 2 tsp 2 Ground cumin

  • 1/2 tsp 1/2 Freshly cracked black pepper

  • 1/4 cup 1/4 Fresh cilantro

  • 1 tsp 1 Dried oregano

  • Other ingredients:
  • 2 pounds 2 Tomatillos (husks removed)

  • 1 1  Roma tomato

  • 1/2 1/2 Red onion (Medium-sized / cut into wedges)

  • 2 tbsp 2 Lime juice

  • 2 tbsp 2 Lemon juice

  • 1/2 tsp 1/2 Kosher salt

  • Equipment:
  • 1 1 Baking sheet

  • 1 1 Food processor

Directions

  • Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Cut the tomatillos and the Roma tomato into halves. Then, leaving out four tomatillos (8 halved pieces), arrange the other pieces on the baking sheet along with the tomato, keeping the cut–side down the sheet. Bake these vegetables for about 20-25 minutes or until the outer surface is charred.
  • Remove the roasted vegetables from the baking sheet and put them carefully into the jar of your food processor along with the left out raw tomatillos, red onion, jalapenos, cumin, oregano, cilantro, black pepper, garlic, lime juice, lemon juice, and salt.
  • Pulse for about 15-20 seconds until the mixture is smooth. Keep some texture, and be careful not to over-blend the content.
  • Do a taste check and add more spices, salt, or citrus juice if needed.
  • Empty your prepared tomatillo green chili salsa into the serving container and serve right away with chips or bowls!

TASTY NOTES BY SpiceRally..

  • If you need your salsa to be more spicy, leave the seeds and membranes of the jalapenos or add 1-2 more jalapenos. Substitute jalapenos with serrano peppers for an ultra-spicy version!
  • This salsa can be made ahead by storing it in an air-tight container and kept in the refrigerator for up to 6-7 days. Shake the container well before using it.
  • Remember, this tomatillo green chili salsa tastes spicier when served warm without food, and it will taste less spicy when cold and served with food.

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