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5 from 84 votes

Tomatillo Red Chili Salsa - Copycat Chipotle Hot Salsa

By: Bella Bucchiotti
For the freshest flavour, make your own tomatillo red chili salsa and enjoy as a snack or appetizer. This copycat Chipotle hot salsa sauce is also great with steak or chicken. Make lots, because this red tomatillo salsa will disappear fast!
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 8


  • 10 tomatillos
  • 8 Cloves garlic
  • 1 jalapeño
  • 3 chili peppers, red
  • 2 Tablespoon ancho chili powder
  • 2 Tablespoon chipotle peppers, in adobo
  • 1 Tablespoon Tabasco sauce
  • 1 Tablespoon white vinegar
  • 2 limes, juiced
  • 1 Can Rotel, 10oz, I used these tomatoes and green chiles
  • 2 Teaspoon cumin
  • 1 Teaspoon black pepper, fresh cracked
  • ½ Teaspoon salt
  • 1 Bunch cilantro


  • Preheat a cast iron skillet over medium high heat
  • Remove husks from tomatillos. Cut in half. Cut the jalapeño and red chili peppers in half and remove the seeds.
  • Add olive oil to the pan to coat the bottom and place the tomatillos and jalapeño slices cut side up. Season lightly with a pinch of salt and pepper and cook for 8 to 9 minutes to lightly brown. Juice 1 lime over them and add the crushed garlic, tomatoes and green chiles, and chipotle peppers. Continue cooking for 4 minutes.
  • Remove from heat and add to a food processor or blender with remaining ingredients. Pulse for 30 seconds to break apart. *per your desired consistency*
  • Serve with tortilla chips.


Prep the Tomatillos Properly: Tomatillos are a lot like tomatoes but are covered in a husk. Simply peel it off and give it a quick rinse to get rid of the sticky residue.
Choose the Right Chilies: For this tomatillo red chili salsa, I recommend using fresh red chili peppers, jalapeño, and chipotle peppers in adobo. These will give your salsa a nice balance of heat and smoky flavor, and make it the perfect copycat Chipotle recipe.
Roasting Your Tomatillos and Chilies: Before adding them to your salsa, make sure to roast your tomatillos and chilies in a hot cast iron skillet. This will not only enhance their flavor but also give your salsa a nice, smoky undertone.
Adjust the Spiciness: If you're not a fan of super spicy food, feel free to deseed your chilies or even reduce the amount of hot peppers you use. On the other hand,
If you love the heat, don't be afraid to add an extra jalapeño or two.
Customize the Consistency: Pulse the mixture in a food processor or blender until the red tomatillo salsa reaches your preferred consistency. You can go for anything from super-smooth to rustic and chunky, depending on what kind of snack or appetizer you’re serving the spicy salsa with.


Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 232mg | Potassium: 306mg | Fiber: 4g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg
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