If you visit Chipotle and enjoy their salsas quite often, we are sure their hot salsas have seized you big time! So, here’s an easy Chipotle tomatillo red chili salsa recipe to make on your own!

Our version of this recipe is very much similar to that of Chipotle. Still, we have made a few adjustments to make it easier for you to put this together at home with readily available ingredients. So, let’s get into making some salsa!

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Click on this link and refer to our detailed article if you need to discover what Chipotle actually uses to make their Tomatillo Red Chili Salsa.

COPYCAT: Chipotle Tomatillo Red Chili Salsa (Homemade version)

0 from 0 votes
Recipe by SpiceRally
Servings

06

servings
Prep time

5

minutes
Cooking time

12

minutes
Total time

25

minutes

This hot and spicy Mexican-style dip is for everyone who is obsessed with including some extra spicy kick to their diet! This tomatillo red chili salsa is very easy to make, and you can adjust the spiciness according to your preference.

Cook Mode

Keep the screen of your device on

Ingredients

  • Spices:
  • 3 tbsp 3 New Mexican chili (Ground)

  • 6 Cloves 6 Garlic (lightly crushed and unpeeled)

  • 2 tsp 2 Ground cumin

  • 1/2 tsp 1/2 Black pepper (Freshly cracked)

  • Other ingredients:
  • 16 16 Tomatillos (medium-sized)

  • 1 tbsp 1 White vinegar

  • 1/2 tsp 1/2 Kosher salt

  • Enough Water for blending (optional)

  • Equipment:
  • 1 1 Baking sheet

  • A piece of Aluminum foil

  • 1 1 Food processor/ Blender

Directions

  • Start by preheating the oven to broil, and arrange the oven rack about 6 inches from the broiler.
  • Then, remove the husks of the tomatillos, rinse well, and set them aside.
  • Line a baking sheet with a piece of aluminum foil and place the rinsed tomatillos and crushed garlic cloves in it. Put the vegetables in the oven and broil them for about 12 minutes or until they are charred, flipping them halfway through.
  • Once broiled, remove the tomatillos and garlic from the baking sheet. Peel the garlic and put them into the blender or food processor jar along with the broiled tomatillos and the liquid in the baking sheet, which is formed naturally when the vegetables are broiled.
  • Follow up with ground New Mexican chili, cumin, black pepper, white vinegar, and salt. Blend until you get the desired consistency, adding more water if necessary (if the broiling liquid is not enough).
  • Do the taste check and add more seasoning if needed.
  • Empty the prepared content into the serving dish and enjoy!

TASTY NOTES BY SpiceRally..

  • If you can’t find ground New Mexican Chili, substitute it with Ancho chili powder, ground chipotle chili pepper, or ground Chile de Arbol.
  • Add 1-2 teaspoons more ground New Mexican chili if you need your salsa to be hotter.
  • To make this tomatillo red chili salsa ahead, store it in a well-fitting container and refrigerate for up to 6-7 days. Shake the container well before using it. If you find it too thick, add a little bit of water and give it just one pulse in the blender or food processor when you need to serve.

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