This tastes JUST like Chipotle Tomatillo Salsa, their version of Salsa Verde. This medium-heat copycat recipe is easy, flavorful, and so delicious.
Fun fact: With just 14 ingredients, you can make ALL FOUR of Chipotle’s salsas.
But if that sounds exhausting to you, you can just pick your favorite. Chipotle’s Tomatillo Salsa is mine.
The only cooking here involves roasting the tomatillos. Technically you could skip that part and still wind up with an amazing salsa.
But, then you’d be missing out on:
- The lovely roasted flavor, and
- The fun charred black bits which color the finished salsa.
Once you’ve roasted the tomatillos, combine with jalapenos, red onion, garlic, a couple fresh tomatillos, and spices. Blast in a food processor or blender.
Season to taste with lemon and lime juices, salt, and pepper.
It’s a spot-on match!
Chipotle Tomatillo Salsa Recipe (Copycat)
- 16 medium-sized tomatillos, plus 2 more, husks removed, sliced in half horizontally
- 1/2 tomato cut in large chunks
- 1 jalapenos seeds and stem removed
- 1/2 red onion cut large chunks
- 2 cloves garlic
- 1/2 cup cilantro leaves loosely packed
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and freshly ground black pepper (1/2 t each to start)
- juice from one lemon about 1/4 cup
- juice from one lime about 1/4 cup
- Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Place the 32 halved tomatillos and the cut tomato skin-side down on the baking sheet. Bake until they begin to toast, about 20 minutes.
- In a food processor, combine the roasted tomatillos and tomatoes, jalapenos, red onion, garlic, cilantro, cumin and oregano. Add remaining 2 fresh tomatillos. Pulse until the mixture is slightly chunky. Add lemon and lime juices, and season to taste with salt and freshly ground black pepper.