Chipotle Hot Salsa (Copycat)
User Reviews
5
Chipotle Hot Salsa (Copycat)
Description
Chipotle Hot Salsa (Copycat) starts with tomatillos and garlic charred under a broiler to bring out a smoky depth. These are blended with ground New Mexico chiles, cumin, lime zest, and fresh lime juice to balance earthiness with citrus brightness. Tabasco sauce contributes a vinegary tang and a controlled spiciness, rounding out the salsa’s flavor profile. Seasoned with salt and freshly ground black pepper, the salsa achieves a smooth texture and vibrant flavor.
The salsa pairs naturally with tortilla chips and can be given more heat by increasing chili powder or swapping in hotter varieties like guajillo or chiles de arbol. If tomatillos are unavailable, tomatoes serve as an alternative but alter the traditional flavor. The recipe yields roughly three cups, ideal for gatherings or regular use.
Mild adjustments, such as thinning with water, are possible to achieve the preferred texture. Homemade tortilla chips can accompany this salsa, enhancing freshness and flavor. The salsa also complements dishes like guacamole or grilled meats.
Ingredients
- 16 medium tomatillos husks removed and rinsed (see note 1)
- 6 cloves garlic unpeeled and lightly crushed
- 3 tablespoons ground chile such as New Mexico (see note 2
- 2 teaspoons cumin ground
- 2 teaspoons lime zest from 1 lime
- 2 tablespoons lime juice
- Tabasco sauce to taste (see note 3)
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- tortilla chips for serving
Instructions
- Preheat oven to broil and set oven rack 6 inches from broiler. Line a baking sheet with aluminum foil.
- Place the tomatillos and crushed garlic on the baking sheet and place in oven. Broil until charred, about 12 minutes, flipping halfway through. Peel garlic.
- In a food processor, combine tomatillos, garlic, ground red chiles, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth. Season to taste with Tabasco.
- Add 1-2 teaspoons extra ground chiles if you would like it a bit more spicy. Adjust seasoning to taste. Serve with tortilla chips.
Notes
- Tomatillos should be firm and shiny beneath their husks; their natural stickiness washes off easily.
- New Mexico chiles provide moderate heat and red color; substitute with homemade ancho chile powder if needed.
- Tabasco sauce adds vinegar and heat essential to the salsa's profile.
- If tomatillos are not found, fresh tomatoes can be used but will change the taste.
- For thinner salsa, stir in water gradually until desired consistency is reached.
- Swapping chiles for guajillo or chiles de arbol increases spiciness.
- Serve salsa with homemade tortilla chips made from thin corn tortillas, baked or fried based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 61kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 405mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2070IU | 41% |
| Vitamin C | 16mg | 18% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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