Chipotle Tomatillo Green-Chili Salsa Recipe (Copycat)

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.

This tastes JUST like Chipotle Tomatillo Salsa, their version of Salsa Verde. This medium-heat copycat recipe is easy, flavorful, and so delicious.

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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:

  1. The lovely roasted flavor, and
  2. 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!

This tastes JUST like Chipotle Tomatillo Salsa, their version of Salsa Verde. This medium-heat copycat recipe is easy, flavorful, and so delicious.

 

5 from 3 votes

Chipotle Tomatillo Green-Chili Salsa Recipe (Copycat)

This tastes JUST like Chipotle Tomatillo Salsa, their version of Salsa Verde. This medium-heat copycat recipe is easy, flavorful, and so delicious.
Course Appetizer
Cuisine Mexican
Keyword tomatillos
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
Calories 98kcal
  • 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.

Nutrition

Calories: 98kcal

 

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  1. Jenny

    I tried! Delicious! I’ve tried different recipes trying to one like the one at Chipotle and this is by far, the closest to it! Thanks so much for sharing.5 stars

  2. Lauren

    I love Chipotle’s green salsa & this recipe is spot on! Thank you.5 stars

  3. Jill Shah

    If i want to make a lot of this to food prep or store away, how long would it stay fresh till in the fridge? could i possibly freeze it?

  4. Quanisha

    Where do you add the 1/2 tomato? The ingredients calls for 1/2 tomato cut in large chunks but the recipe does not say when to add it in 

    1. Quanisha

      Oh no problem! Thank you for clarifying! 

    2. meggan

      Thanks for finding that typo! You roast the 1/2 tomato with the tomatillos in Step 1 and then pulse. I fixed the recipe. Thank you so much again, and sorry about that!

  5. Devon

    My husband just made this and its incredible! He toasted his own cumin seeds and its phenomenal. Thank you so much for sharing this!5 stars

  6. Avanti

    How many lbs of tomatillos since they vary so much in size?

  7. How delicious! Something you wouldn’t really see in the UK (or Australia, I don’t think) so once again I’ve learnt something by passing by your blog today! :-)

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