Copycat Chipotle Spicy Salsa

4.43 from 90 votes

This Copycat Chipotle Spicy Salsa is a must for all Salsa lovers. If you love Salsa with a serious kick, then this salsa recipe is for you.

Copycat Chipotle Spicy Salsa

We love eating salsa in our house. A nice bowl of Hot and Spicy Salsa served with Tortilla Chips makes a great snack or appetizer and this Copycat Chipotle Spicy Salsa does not disappoint!

We probably do this at least once a week. Sometimes we use store-bought salsa and sometimes we make our own like this one or our Copycat Chipotle Sweet Corn Salsa.

Copycat Chipotle Spicy Salsa

What’s different about this Chipotle Salsa Recipe (also called Chipotle Hot Sauce) is that it uses Tomatillos as its main ingredient as opposed to the more traditional red tomato-based salsas.

The heat comes from the Red Chilies and the Tabasco Sauce, which can be controlled by adjusting the quantity of each. Personally, I like it with the quantities listed below.

ingredients for chipotle salsa
Ingredients for Copycat Chipotle Salsa

The bottom line is this Tomatillo Red Chili Hot Salsa is one of the best salsa recipes out there. Sure a little more work than your usual salsa recipe but well worth it. Once you try this salsa recipe you will never go back to your old salsa recipes.

fresh limes

You should be able to find the New Mexico Chili Pods in most grocery stores. They usually come in a bag like in the picture below. Simply rinse them off, cut the stem off and remove the seeds. You can either use a spice grinder or a mortar and pestle to ground them into red chili powder.

new mexico chili pods

While several factors come into play, homemade salsa will last 4 to 6 days when stored in an airtight container in the refrigerator. You can also freeze salsa in an airtight container or bag for up to 4 months.

ground chili
Ground Chili Pods

Since the goal of a Copycat Recipe is for it to taste exactly like the original, it’s only natural to rate this recipe against the original. This Copycat Chipotle Salsa recipe rates a solid 8 out of 10 in my opinion.

fresh tomatillos
Fresh Tomatillos

If you don’t have access to New Mexico Red Chilies, you can substitute for California Chilies or Ancho Chilies. California Chilies are not as New Mexico Chilies while the Ancho Chilies are typically hotter than California Chilies.

If you don’t have any Tabasco Sauce, you can use Cholula, Sriracha or any other Hot Sauce. Since each has different heat levels you will need to adjust the quantities accordingly.

Copycat Chipotle Spicy Salsa

You will need a food processor to make this Copycat Spicy Salsa recipe from Chipotle.

You will need the following ingredients to make this Copycat Spicy Salsa Recipe from Chipotle (see recipe card for quantities): Tomatillos, Garlic Cloves, New Mexico Red Chilies, Ground Cumin, Lime Zest, Fresh Lime Juice, Tabasco, Salt & Pepper and Tortilla Chips.

  1. Preheat the oven to broil and set the oven rack to approximately 6 inches from the broiler. Line a baking sheet with aluminum foil.
  2. Place the tomatillos and crushed garlic on the baking sheet and place it in the oven. Broil until the tomatillos are charred, about 12 minutes, flipping halfway through. Peel the garlic.
  3. In a food processor, combine the tomatillos, garlic, ground red chilies, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth.
  4. Season to taste with Tabasco. I suggest starting with 1 teaspoon. Add 1 or 2 teaspoons of extra ground red chilies if you would like it to a bit spicier. Add salt and ground black pepper to taste.
  5. Serve with tortilla chips or as a topping for your tacos or your breakfast eggs.

Recipe Video

Printable Recipe Card

bowl of chipotle spicy salsa

Copycat Chipotle Spicy Salsa

This Copycat Chipotle Spicy Salsa is a must for all Salsa lovers. If you love Salsa with a serious kick, then this salsa recipe is for you.
4.43 from 90 votes
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course Salsa
Cuisine American
Author Rodney
Servings 8
Calories 46 kcal

Ingredients
 

  • 16 medium Tomatillos, husks removed and rinsed
  • 6 Garlic Cloves, unpeeled and lightly crushed
  • 3 Tbsp New Mexico Red Chilies, ground
  • 2 Tsp Ground Cumin
  • 2 Tsp Lime Zest
  • 2 Tbsp Fresh Lime Juice
  • Tabasco Sauce, to taste
  • Salt and Pepper, to taste
  • Tortilla chips , for serving

Instructions
 

  • Preheat the oven to broil and set the oven rack to approximately 6 inches from the broiler. Line a baking sheet with aluminum foil.
  • Place the tomatillos and crushed garlic on the baking sheet and place it in the oven. Broil until the tomatillos are charred, about 12 minutes, flipping halfway through. Peel the garlic.
  • In a food processor, combine the tomatillos, garlic, ground red chilies, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth.
  • Season to taste with Tabasco. I suggest starting with 1 teaspoon. Add 1 or 2 teaspoons of extra ground red chilies if you would like it to a bit spicier. Add salt and ground black pepper to taste.
  • Serve with tortilla chips or as a topping for your tacos or your breakfast eggs.

Recipe Video

Nutrition

Calories: 46kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 304mgFiber: 3gSugar: 5gVitamin A: 1553IUVitamin C: 12mgCalcium: 16mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

Similar Recipes

11 Comments

  1. Patricia says:

    I am excited to try this recipe. It seems less involved than other salsas I have made. I am very allergic to handling some food items (spicy) and was wondering if I could substitute pure ancho chili powder instead of grinding the chiles myself. Thoughts? Thank you.

    1. Rodney says:

      I don’t see why you couldn’t use the ancho chili powder instead. Great idea!

      1. Patricia says:

        Thanks for weighing in, Rodney. I will report back once I find the tomatillos and make the salsa. I appreciate you taking the time.

  2. Colleen says:

    Mine turned out more brown than red, and tastes off somehow. What should I do? I didn’t deviate at all. Is it likely that I jus didn’t add enough Tobasco?

    1. What kind of chili pods did you use? I list Tabasco for the hot sauce as that is the most common but you can technically use whatever hot sauce you prefer.

      1. Billie says:

        For the red chili are you using the already ground red chili (like the powdered kind)

      2. I use dried chili pods as pictures above.

      3. Vanessa says:

        How many dried red chili’s did you use?

      4. I have 3 tablespoons listed on the recipe card. The number of chilies you will need totally depends on their size. Figure on 3 or 4 ground chilies.

  3. Chris says:

    Hi I am living in the Uk I seem to be able to find tinned tomatillos, would that work?

    1. You sure can use tomatillos from a can. Just keep in mind that those are usually cooked ahead of time so you will need to adjust for that when doing the veggies. I would add them once the veggies are tender. And don’t forget to drain them from the can before putting them in the skillet.

4.43 from 90 votes (90 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating:




Before a comment appears it needs to be approved by the site owner. Read our Comment Policy to see how your comment data is processed. Your email address will NOT be published.