Tomatillo Red Chili Salsa - Copycat Chipotle Hot Salsa
This tomatillo red chili salsa recipe is the best Chipotle copycat with a classic tangy and spicy flavor that you can easily customize too!
Servings: 24
Ingredients
- 10 tomatillos
- 8 Cloves garlic
- 1 jalapeño
- 3 chili peppers red, halved and seeded
- 1 Tablespoon olive oil
- 2 Tablespoon ancho chili powder
- 2 Tablespoon chipotle peppers in adobo
- 1 Tablespoon Tabasco sauce
- 1 Tablespoon white vinegar
- 1 lime juiced
- 1 Can Rotel with Diced Tomatoes and Green Chilies, 10oz
- 2 Teaspoon cumin
- 1 Teaspoon black pepper fresh cracked
- ½ Teaspoon salt
- 1 Bunch cilantro
Instructions
- 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 the lime over them and add the crushed garlic, tomatoes and green chiles, vinegar, tabasco, 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. Makes 6 cups.
Notes
Prep the Tomatillos: Remove the papery husks from the tomatillos and rinse them well under cool water to remove the naturally sticky residue before cutting them.
Get a Good Char: Cook the tomatillos and fresh chiles in a hot cast iron skillet until they soften and develop some browned spots. This adds more depth and a subtle smoky flavor to the salsa.
Control the Heat: For a milder salsa, remove the seeds and membranes from the fresh chiles or reduce the amount you use. If you like things extra spicy, leave some of the seeds in or add another chile.
Adjust the Consistency: Blend the salsa until it reaches the texture you like. Keep it slightly chunky or blend it longer for a smoother, restaurant-style consistency.
Taste and Adjust: Give the salsa a taste after blending and adjust the salt, lime juice or hot sauce as needed. A little extra lime can brighten the flavor, while more hot sauce will increase the heat.
Get a Good Char: Cook the tomatillos and fresh chiles in a hot cast iron skillet until they soften and develop some browned spots. This adds more depth and a subtle smoky flavor to the salsa.
Control the Heat: For a milder salsa, remove the seeds and membranes from the fresh chiles or reduce the amount you use. If you like things extra spicy, leave some of the seeds in or add another chile.
Adjust the Consistency: Blend the salsa until it reaches the texture you like. Keep it slightly chunky or blend it longer for a smoother, restaurant-style consistency.
Taste and Adjust: Give the salsa a taste after blending and adjust the salt, lime juice or hot sauce as needed. A little extra lime can brighten the flavor, while more hot sauce will increase the heat.
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 77mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
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