Chipotle Tomatillo Green-Chili Salsa (Copycat)

Chipotle Tomatillo Green-Chili Salsa is a smoky, slightly spicy salsa with fresh cilantro and citrus notes with tons of flavor that’s the perfect topping for all your favorite Mexican recipes and the perfect Chipotle Copycat Recipe!

We love Chipotle Copycat Recipes including Chipotle Chicken, Chipotle Guacamole and my Ultimate Beef Barbacoa which is based on the Chipotle recipe I have on the site. You can make an entire Chipotle buffet with the recipes here on the site!

Chipotle Tomatillo Green Chili Salsa Copycat  Chipotle Tomatillo Green-Chili Salsa

This tomatillo salsa from Chipotle has so many layered and complex flavors you would think it takes a long time to make and is super complicated. But really its just one extra step of roasting a few vegetables *or grilling* until they’ve charred before adding them to a food processor. When you char and roast a vegetable it adds a complex new flavor to a vegetable and softens and deepens the flavors of it.

In this salsa we roast the tomatillos, tomatoes, jalapenõs and red onions. You don’t need to add oil to them before roasting them, but they may stick to your roasting pan a bit. Don’t worry if they do, you’re going to be blending this salsa in a food processor anyway, nothing on the pan needs to win a beauty award. If you’d like to add a bit of vegetable oil to your vegetables before roasting them it you absolutely can. This will also give them a jumpstart on adding some more color to them in the oven.

If you want to grill your vegetables I do suggest adding a bit of vegetable oil to them as they will be more likely to stick to the grill. You could also just oil your grill by scrubbing the grill clean then wiping the grates with a paper towel moistened with some vegetable oil.

Want to make a Chipotle buffet at home?

Where to use this salsa? Top it on:

  • burritos, tacos, enchiladas, quesadillas, taquitos
  • salads, chicken bowls, grilled meats, grilled fish
  • eggs, omelettes, chilaquilles

How to store this Chipotle Tomatillo Green-Chili Salsa:

  • Since it contains fresh cilantro this salsa is best consumed within 72 hours and should be kept refrigerated when not being consumed. If you skip the cilantro you could keep it for up to 5 days if kept refrigerated.
  • I do not recommend freezing Chipotle Tomatillo Green-Chili Salsa.

MORE COPYCAT RECIPES

Did I mention I have the ENTIRE Panda Express Menu?!

Chipotle Tomatillo Jalapeno Salsa Roasted Chip Dipping in Bowl

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Chipotle Tomatillo Green-Chili Salsa

Chipotle Tomatillo Green Chili Salsa is smoky and spicy, with lemon and lime juice and fresh cilantro, you can make this copycat at home in 30 minutes!
Yield 12 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side
Cuisine Mexican
Author Sabrina Snyder

Ingredients
 

  • 2 pounds tomatillos halved
  • 3 vine tomatoes halved
  • 2 jalapenos deseeded
  • 1 red onion cut into wedges
  • 4 cloves garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro

Instructions

  • Preheat your oven to 450 degrees and add the tomatillos, tomato, jalapenõ and red onion to a baking sheet and roast for 25-30 minutes until they all start to char.
  • Add the roasted vegetables along with the rest of the ingredients to a large food processor or a blender with a vent (the steam will need an escape) and pulse until slightly chunky, about 10-15 seconds.

Nutrition

Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 197mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 17.2mg | Calcium: 18mg | Iron: 0.9mg
Keyword: Chipotle Tomatillo Green-Chili Salsa

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. It’ll last up to 3 days in the refrigerator but if you leave out the cilantro, it’ll last for up to 5 days. So glad you enjoyed it!

    1. I’ve not tried it but if you decide to try, I’d love to know what worked for you. I think making them for gifts is such a great idea!

  1. I do not understand why you are calling it a tomatillo green-chili salsa when you are using jalapeños not green chili’s but still sounds tasty.

  2. This is extremely flavorful and delicious! It was very easy to make and my family loved it when it was fresh and warm!

  3. Love it! It came out very flavorful. A perfect use for our abundant tomatillos from our garden. A+ recipe.
    Thank you for sharing this recipe!

  4. Came out great. Not exactly like Chipotle’s, but quite similar. Only thing I would do different is chop the garlic finely. I ended up with large slivers. I might try roasting the garlic with the tomatillo next time too. Thanks, this recipe is a keeper. For those that can’t get fresh tomatillos, they can usually be found in a can as well. My local (Los Angeles) dollar store carries them.

    1. So glad you liked it! Thanks for sharing that tip about the canned tomatillos – very helpful for when you can’t get them fresh!

  5. I made this salsa and though it tasted well, mine was green not brown like your picture or Chipotle’s. What am I missing to get the right color?

    1. I’m glad it still tastes good but I’m not sure why it would’ve been green. Did you add the vine tomatoes into the recipe as well?

    1. Sometimes they’re labeled as Mexcian Green Tomatoes. If you’re still having trouble finding them, you can buy underripe tomatoes and add a squeeze of lime juice.

  6. You’re so right about roasting adding a new flavour complexity to vegetables and it works so well in this lovely salsa – thanks for the recipe.

        1. I imagine that you could can it. I have a recipe for Tomatilla salsa from Ball that I can every year. I”m going to try to can this Using the canning directions from the Ball canning book.