By Lori Walker, MS, RD | Published on March 13, 2023 | Last Updated on June 24, 2023
If you adore spiciness but your tacos and burritos lack flavor, this article is for you. In this guide, we’ll teach you how to make a tomatillo green chili salsa chipotle that will enhance your meals and give them the zing you desire. With only a few ingredients and some simple steps, you can have this delicious salsa on your table in no time!
Try this copycat recipe and thank us later!
What is Tomatillo?
Tomatillo, also known as Physalis philadelphica, is a plant in the nightshade family that is closely related to the tomato. Tomatillos originate from Mexico and have been used in Mexican cuisine for centuries.
The tomatillo is a small green fruit encased in a papery husk. The fruits are typically used while they are still green and unripe. When cooked, tomatillos have a tart, lemony flavor. Mexicans use it in a variety of dishes, both sweet and savory. They often use in salsa or as a part of a sauce or soup. You can also eat tomatillos raw, roasted, or grilled.
However, it’s best to remove the papery husk before you eat them and roast them to make them less sour.
What is Tomatillo Green Chili Salsa Chipotle?
Chipotle Tomatillo Green-Chili Salsa is a delicious and easy way to add flavor to your favorite Mexican recipes and an excellent pantry staple. This smoky, slightly spicy salsa has fresh cilantro and citrus notes that will elevate any meal.
This quick and easy homemade salsa comes together in just a few minutes and is the perfect condiment for all your Mexican food favorites! It is the perfect balance of spice, acidity, and sweetness.
We love it on tacos, burritos, quesadillas, nachos, and even just as a simple dip with chips. And it’s the perfect way to use up any summer tomatoes you may have!
Tomatillo Green Chili Salsa Chipotle is a nutritious and flavorful salsa. This chili green salsa is also a good source of vitamins A and C. You can enjoy it as part of a healthy diet or as an occasional treat.
How did I get introduced to Tomatillo Green Chili Salsa Chipotle?
I love everything about Mexico — the food, culture, music and people. I’m especially a fan of the cuisine. One time, one of my friends there offered me some burritos with a chili salsa dipping sauce.
I’d eaten burritos in the past, but I had never tasted a tomatillo green chili salsa chipotle before. When I first tried it, I was in shock. It was incredibly delicious! The combination of the spices and flavors was like nothing I had ever tasted before.
I loved it so much that I asked for the recipe. She was very happy to share it. After I returned home, I decided to give it a try so that I could make it myself. The final product turned out great and has practically become a staple in my kitchen.
How To Make The Copycat Of Tomatillo Green Chili Salsa Chipotle?
Tomatillo Green Chili Salsa Chipotle is a versatile sauce or condiment made from tomatillos, tomatoes, jalapenos, and other ingredients. You can use it as a dipping sauce, add to recipes for extra flavor, or simply enjoy it.
Making this tomatillo salsa is not difficult and the result is a delicious, smoky salsa. The jalapenos in this recipe give the salsa a smoky taste, depending on how many you add. It can be either mild or spicy.
However, this salsa is not for the faint of heart—it’s got a nice kick from the jalapeños, and the smoky chipotles add a deep, rich, delicious flavor.
If you want to tone down the heat, you can remove the seeds from the peppers before chopping them.
I always make a big batch of this salsa—it’s great on chips, of course, but it’s also really good on eggs, grilled chicken, or fish.
It would be delicious, spooned over some rice and beans, too. And leftovers (if you have any!) keep well in the fridge for up to a week.
Ingredients
Roma tomato: I find that Roma tomatoes have the best flavor for this salsa, but you can use any type of tomato you have on hand.
Tomatillos: All the tomatillos must be husk intact and smooth. Use fresh tomatillos for the best taste.
Jalapeños: The jalapeños should be seeded and membranes for less heat.
Onion: I prefer red onion in this salsa recipe, but you can use any type of onion you have on hand.
Cilantro: You’ll need a good amount of cilantro to get that authentic flavor.
Lemon Juice: Use fresh lemon juice for the best flavor.
Lime Juice: Again, fresh lime juice is key.
Salt: I like to use kosher salt in this recipe, but you can use any type of salt you have on hand.
Cumin: Ground cumin is a must in this recipe.
Oregano: I like to use dried oregano because it has a more intense flavor, but you can use fresh oregano if you have it on hand.
Black Pepper: Freshly ground black pepper is best, but you can use pre-ground black pepper if that’s all you have.
Amount of these ingredients:
- 2 Roma tomato
- 6 fresh jalapeños
- 4 pounds tomatillos
- 8 large garlic cloves
- 4 tablespoons lemon juice
- 3 teaspoons kosher salt
- 2 teaspoon oregano (dried)
- 1 ½ red onion
- 1 cup fresh cilantro
- 4 tablespoons lime juice
- 4 teaspoons ground cumin
- 1 teaspoon black pepper
Equipment
- Blender
- Mixing bowl
Instructions
Step 1:
Begin by removing the husks of tomatillos and rinsing them to clear any stickiness from their skins. Cut them in half lengthwise. Place them cut side down on a large cookie sheet lined with foil.
Step 2:
Slice the tomato and two jalapeños in half vertically. Then lay them cut-side down on the same cookie sheet.
Step 3:
Put the sheet in the oven and cook the veggies for 15-25 minutes at 450F. Let them cool for a few minutes after you remove them from the oven.
Step 4:
Once the veggies are cooled, add them and their juices from the baking tray into a food processor. Then mix in the onion, garlic, cilantro, citrus juices, and spices. Blend until everything is combined.
Step 5:
Slowly add jalapeño with the seeds and membranes to your salsa if you want it to be spicier. Use as much or as little of the fresh pepper to get your desired amount of spice.
Step 6:
Season the salsa to your liking by adding more or less lemon, lime juice, and spices until it tastes perfect for you.
Step 7:
It’s time to serve! Serve the tomatillo green salsa immediately with chips or over your favorite Mexican dishes.
Tips
- Use a food processor to make the salsa. It will help you save time and make sure the ingredients are evenly distributed.
- The salsa will taste milder when it is cold. Or if served with other dishes. Generally, when adding spices to a dish, it is best to add more than what you think tastes good. This way, the spices have time to meld and enhance the flavors of the food.
- If you want a less spicy salsa, remove the seeds and membranes from the jalapeños.
- To make a chunkier salsa, don’t blend the ingredients together, but rather mix them by hand.
- This salsa is best when made with fresh ingredients, but you can also substitute canned diced tomatoes and jarred jalapeños if necessary.
- This salsa will keep in the fridge for up to a week, so feel free to make a big batch and enjoy it all week long!
What to serve with Tomatillo Green Chili Salsa Chipotle?
This dish goes great with tacos, quesadillas, burritos, and tortillas. Serve it with some lime wedges on the side to really bring out the flavors.
Also, rice, beans, or just about anything else you can think of. This salsa is so flavorful and versatile that it’ll be a hit no matter what you serve it with!
Store leftover Tomatillo Green Chili Salsa Chipotle
You can store leftover salsa in an airtight container in the fridge for up to a week.
Tomatillo Green Chili Salsa Chipotle Recipe
Equipment
- 1 Blender
- 1 mixing bowl
Ingredients
- 2 pcs Roma tomato
- 6 pcs fresh jalapeños
- 4 lbs tomatillos
- 8 large garlic cloves
- 4 tbsp lemon juice
- 3 tsp kosher salt
- 2 tsp oregano (dried)
- 1 ½ pc red onion
- 1 cup fresh cilantro
- 4 tbsp lime juice
- 4 tsp ground cumin
- 1 tsp black pepper
Instructions
- Begin by removing the husks of tomatillos and rinsing them to clear any stickiness from their skins. Cut them in half lengthwise. Place them cut side down on a large cookie sheet lined with foil.
- Slice the tomato and two jalapeños in half vertically. Then lay them cut-side down on the same cookie sheet.
- Put the sheet in the oven and cook the veggies for 15-25 minutes at 450F. Let them cool for a few minutes after you remove them from the oven.
- Once the veggies are cooled, add them and their juices from the baking tray into a food processor. Then mix in the onion, garlic, cilantro, citrus juices, and spices. Blend until everything is combined.
- Slowly add jalapeño with the seeds and membranes to your salsa if you want it to be spicier. Use as much or as little of the fresh pepper to get your desired amount of spice.
- Season the salsa to your liking by adding more or less lemon, lime juice, and spices until it tastes perfect for you.
- It’s time to serve! Serve the tomatillo green salsa immediately with chips or over your favorite Mexican dishes.
Notes
- Use a food processor to make the salsa. It will help you save time and make sure the ingredients are evenly distributed.
- The salsa will taste milder when it is cold. Or if served with other dishes. Generally, when adding spices to a dish, it is best to add more than what you think tastes good. This way, the spices have time to meld and enhance the flavors of the food.
- If you want a less spicy salsa, remove the seeds and membranes from the jalapeños.
- To make a chunkier salsa, don’t blend the ingredients together, but rather mix them by hand.
- This salsa is best when made with fresh ingredients, but you can also substitute canned diced tomatoes and jarred jalapeños if necessary.
- This salsa will keep in the fridge for up to a week, so feel free to make a big batch and enjoy it all week long!
Nutrition Information
Amount per serving And % Daily Values
Per Serving: 1 cup
Calories: 100kcal (3%) | Carbohydrates: 20g (3%) | Protein: 4g (4%) | Fat: 2g (2%) | Saturated Fat: 2g (6%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 892mg (19%) | Potassium: 768mg (11%) | Fiber: 6g (13%) | Sugar: 12g (7%) | Vitamin A: 664IU (7%) | Vitamin C: 50mg (30%) | Calcium: 50mg (3%) | Iron: 2mg (6%).
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Wrapping Up
Thanks for reading this guide about the Tomatillo Green Chili Salsa Chipotle recipe. We hope you’ve enjoyed it and will definitely try this recipe for yourself. Give it a try today and don’t forget to let us know how it turns out!
Please feel free to share any questions or comments with us about the recipe if you have any. Thanks once again for reading!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
