5 from 168 votes
Chipotle Tomatillo Green-Chili Salsa (Copycat)
Chipotle Tomatillo Green-Chili Salsa combines roasted and raw tomatillos with jalapeño peppers, Roma tomato, red onion, garlic, cilantro, and warming spices like cumin and oregano. The blend creates a vibrant, slightly smoky salsa with a bright tang balanced by fresh citrus juices. It offers medium heat adjustable to taste and can be served chilled alongside chips or various dishes.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
12
(1/2 cup) servings
Calories:
47 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 2 pounds tomatillos husks removed, halved
- 1 Roma tomato halved
- 1-2 jalapeno pepper stemmed, seeded if desired (see note 1
- 1/2 red onion cut into large chunks
- 2 cloves garlic
- 1/2 cup cilantro loosely packed, leaves
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
- 1/4 cup lemon juice (from 1-2 lemons)
- 1/4 cup lime juice (from 2-4 limes)
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.
Cup of Yum
Notes
- Add jalapeños gradually to control the salsa's spiciness; it tastes hotter warm and when eaten alone.
- Pulse the salsa in a food processor to keep some texture and color contrast, avoiding over-blending.
- Roasting can also be done on a grill with coals, keeping tomatillos and tomatoes whole for best flavor.
- Make ahead and refrigerate for several days or freeze up to 3 months; remix after thawing to recombine.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 (1/2 cup) servings
Amount Per Serving
Calories 47
% 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.