5.0 from 6 votes
Chipotle Hot Salsa Recipe (Copycat)
Chipotle Copycat Hot Salsa Recipe (Red Chili Salsa)- This simple recipe features charred tomatillos, smoky fire-roasted tomatoes, and a perfect blend of spices. Enjoy its bold flavor and customizable heat, ideal for dipping or enhancing tacos, grilled meats, and more.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 97 kcal
Course:
Side Dish , Appetizer , Condiments
Cuisine:
American
Ingredients
- 12 medium tomatillos husks removed and rinsed
- 5 cloves garlic unpeeled and lightly crushed
- ½ cup packed dried New Mexico chiles stemmed OR, 2-3 tablespoons ground New Mexico chile powder
- 2 teaspoons ground cumin
- 2 teaspoons lime zest from about 1 lime
- 2 tablespoons lime juice
- 1 .5-ounce can of fire-roasted tomatoes (with juice)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- tortilla chips for serving
Instructions
- Preheat your broiler to high.
- Arrange the rinsed tomatillos on a baking sheet. Broil them around 4 inches from the heating element for 10-15 minutes, or until the skins begin to char.
- In a large skillet, heat the olive oil over medium heat. Add the lightly crushed garlic cloves and dried whole chiles (if using chile powder this will form more of a paste- toasting in the pan will bring out the flavors), sautéing for 2-3 minutes until fragrant and the garlic turns a light golden color.
- In a blender or food processor, combine the broiled tomatillos, sautéed garlic and chiles, fire-roasted tomatoes (with their juice), lime zest, lime juice, ground cumin, salt, and black pepper. Blend until the mixture is smooth.
- Taste the salsa, and adjust the seasoning with additional salt or pepper if desired. Refrigerate the salsa for at least 30 minutes before serving to let the flavors meld.
- Serve the salsa chilled with tortilla chips or as a topping for grilled meats.
Cup of Yum
Notes
- Blending Texture: For a chunkier salsa, pulse the blender rather than blending continuously. Blend longer for a smoother texture.
- Resting Time: Let the salsa chill for at least 30 minutes in the fridge before serving. This allows the flavors to meld and intensify.
- Serving Suggestion: Besides tortilla chips, serve this salsa with grilled meats, over rice bowls, or as a topping for tacos and quesadillas.
Nutrition Information
Calories
97kcal
(5%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
94mg
(4%)
Potassium
435mg
(12%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
4189IU
(84%)
Vitamin C
13mg
(14%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 97
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 94mg | 4% |
| Potassium | 435mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4189IU | 84% |
| Vitamin C | 13mg | 14% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.