Tomatillo Red Chili Salsa (Chipotle Hot Salsa)

Dipping tortilla chip into tomatillo red chili salsa.

Tomatillo Red Chili Salsa (Chipotle Hot Salsa)

Spicy, bold, and bright red tomatillo red chili salsa recipe is quick and easy to make. This salsa recipe allows you to make Chipotle’s hot salsa from the comfort of your own home.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 30kcal

Author Kanan

Ingredients

1 lb Tomatillos
2 Tomatoes roma or plum
8 cloves Garlic
6 Chile de árbol
5 New mexico chilies
2 teaspoons Salt
1 teaspoon Black pepper powder
2 teaspoon Ground cumin

Instructions

Clean, Soak chilies: Wipe the chilies with a damp napkin or paper towel if they look dusty. Otherwise, this step is optional. Remove and discard the stem of the chilies.
In a large bowl, add the New Mexico Chiles and Chile de árbol along with boiling hot water. Soak the chilies for about 20 minutes and then drain the water.
Roasting Tomatillos: Cut the tomatoes and tomatillos in half. Arrange the peeled and washed tomatillos and tomatoes (cut side down) along with garlic cloves in a sheet pan lined with aluminum foil.
Place the sheet pan on the top rack of your oven and broil for about 12 minutes or until a nice, black char develops across the tomatillos and tomatoes.
Allow everything to cool enough to handle. Then, remove the skin from the tomatoes only.
Making Chipotle Hot salsa: In a blender or food processor, add the soaked and drained chilies. Also, add the roasted tomatillos, tomatoes, and garlic with their juice.
Add salt, pepper, and ground cumin.
Blend everything together until the mixture is slightly coarse and a little chunky.

Video

Notes

Lower the Spice Level - To make the salsa a bit less hot, reduce the number of Chile de árbol.
Thin the Salsa - The salsa will have a slightly thick yet dippable consistency. However, you can add a bit of water to the blender to help thin the salsa out.
Wash the Tomatillos - After you peel the husks from the tomatillos, be sure to give them a thorough wash. Tomatillos generate a sticky film over the skin to repel insects. It’s natural and harmless, but should be rinsed away before roasting.

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