Chipotle Tomatillo Green-Chili Salsa (Copycat)
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5.0
168 reviews
Excellent
Chipotle Tomatillo Green-Chili Salsa (Copycat)
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An easy, spot-on copycat recipe for Chipotle's Tomatillo-Green Chili Salsa, their medium-heat version of Salsa Verde.
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Ingredients
- 2 pounds tomatillos husks removed, halved
- 1 Roma tomato halved
- 1-2 Jalapeno peppers stemmed, seeded if desired (see note 1)
- 1/2 red onion cut into large chunks
- 2 cloves garlic
- 1/2 cup cilantro leaves loosely packed
- 1 teaspoon ground cumin ground
- 1/2 teaspoon oregano dried
- Salt and freshly ground black pepper
- 1/4 cup lemon juice (from 1-2 lemons)
- 1/4 cup lime juice (from 2-4 limes)
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Instructions
- Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Hold 4 raw tomatillos back, but place the rest of the halved tomatillos and the roma tomato cut-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, the raw tomatillos, jalapeños (start with a half jalapeño if you're not sure, see note 1), red onion, garlic, cilantro, cumin and oregano. Pulse until the mixture is mostly smooth with some texture (see note 2).
- 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 (I like 1 teaspoon salt and 1/2 teaspoon pepper). Yield: About 6 cups.
Notes
- Chili heat: This salsa gets its spiciness from jalapeño peppers. If you're a little shy about spice, add a little bit at a time and taste as you go along. Remember: Salsa tastes spicier when you eat it plain AND when it's warm. So, once this salsa is cold and you're eating it with other food, it will be less spicy.
- Pulse for chunky salsa. If you're using a high-speed blender, don't over blend your tomatillos! Keep a little texture in there, so you can see all the lovely colors and charred bits. Your chips will thank you.
- Grill: You could also roast the tomatillos and tomatoes on grill. Keep them whole when using coals.
- Make ahead: Tomatillo salsa can be made several days in advance and stored in the fridge. Or, freeze for up to 3 months and thaw overnight in the refrigerator (some separation may occur; just shake to recombine).
Nutrition Information
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Serving
0.25cup
Calories
47kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
3mg
(0%)
Potassium
359mg
(10%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
280IU
(6%)
Vitamin C
23mg
(26%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12(1/2 cup) servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 47kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 23mg | 26% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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