Chipotle Hot Sauce Recipe

This smooth, fiery Chipotle Hot Sauce Recipe is made with dried arbol peppers, tomatillos, and spices, ready in under 30 minutes. The mixture transforms from brittle pods into a velvety, smoky salsa that rivals the restaurant version. I love keeping a jar of this in the fridge to wake up bland weeknight meals.

Better Than Takeaway

I used to grab extra containers of the red salsa every time I visited the chain, but making it at home is surprisingly easy. I learned quickly that the ratio of arbol to guajillo peppers determines the perfect balance of heat and deep, earthy flavor.

Controlling the salt level myself means this version tastes fresher and brighter than the one sitting on the service line. Plus, you can adjust the vinegar to get that exact tangy kick you crave without it being overpowering.

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Chipotle Hot Sauce Recipe Ingredients

• Dried Arbol Chilies: 15–20 peppers (0.5 oz) – These provide the signature sharp heat.
• Dried Guajillo Chilies: 2–4 peppers (1 oz) – essential for deep red color and berry-like flavor.
• Tomatillos: 4–5 medium fresh tomatillos (husks removed) or 1 (14oz) can whole tomatillos.
• Garlic: 3 cloves, peeled.
• Cumin: 1 tsp ground cumin.
• Dried Oregano: 1/2 tsp (Mexican oregano is best).
• Vinegar: 1 tbsp red wine vinegar or white vinegar.
• Salt: 1 tsp kosher salt, plus more to taste.
• Water: 2 cups (for boiling/soaking).

How To Make Chipotle Hot Sauce Recipe

1. Toast the Chilies: Remove stems from the dried arbol and guajillo peppers. Heat a dry skillet over medium heat and toast the peppers for 30–60 seconds per side until fragrant, being careful not to burn them.
2. Boil Ingredients: Bring a small pot of water to a boil. Add the toasted chilies, husked tomatillos, and garlic cloves. Reduce heat and simmer for 10–12 minutes until the tomatillos turn olive green and the peppers are soft.
3. Blend Until Smooth: Use a slotted spoon to transfer the solid ingredients into a blender. Add the cumin, oregano, vinegar, and salt. Add about 1/4 cup of the cooking liquid to help it blend.
4. Process and Season: Blend on high speed for at least 1 minute until completely smooth and velvety. Taste carefully (it will be hot!) and add more salt or vinegar if needed. Let it cool completely to thicken slightly before serving.

Recipe Tips

• Wear Gloves: The oils from dried arbol chilies are potent. Wear kitchen gloves when handling them to avoid burning your hands or eyes.
• Don’t Burn the Peppers: When toasting, if the chilies turn black or smell acrid, toss them and start over. Burnt chilies make the sauce bitter.
• Let It Rest: The heat and flavor profile will develop as the sauce sits. It tastes even better the next day after the garlic and spices have melded.
• Adjust Consistency: If the sauce is too thick after blending, add more of the cooking water one tablespoon at a time until it reaches a pourable consistency.

What To Serve With Tomatillo Red Chili Salsa

This sauce is the perfect companion for homemade burrito bowls featuring cilantro lime rice and grilled chicken. It also cuts through the richness of carnitas tacos or cheese quesadillas beautifully.

How To Store

Store the sauce in an airtight jar or container in the refrigerator for up to one week. The vinegar helps preserve it, but the flavor is freshest within the first 5 days. It does not freeze particularly well as the emulsion can break.

FAQs

Is this salsa very spicy?
Yes, this mimics the “Hot” salsa from Chipotle. You can reduce the heat by using fewer arbol chilies or removing the seeds before boiling.

Can I use canned tomatillos?
Absolutely. Drain the canned tomatillos and skip the boiling step for them, but you still need to rehydrate the dried chilies in hot water.

Why is my salsa brown instead of red?
This usually happens if you use too many tomatillos relative to the red chilies. Ensure you use enough guajillo peppers, which provide that vibrant red pigment.

Nutrition

• Calories: 15
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrate: 3g
• Protein: 0.5g