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 Green-Chili Salsa Recipe (Copycat)
- 2 pounds tomatillos husks removed, halved
- 1 roma tomato halved
- 1-2 jalapeño chiles stemmed, seeded if desired
- 1/2 red onion cut into 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 halved tomatillos and 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, jalapeños (start with 1 or a half jalapeño if you're not sure), red onion, garlic, cilantro, cumin and oregano. Pulse until the mixture is mostly smooth with some texture.
- Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food.
- Add lemon and lime juices, and season to taste with salt and pepper.