Chipotle Red Salsa Recipe

This smooth, fiery Copycat Chipotle Red Salsa Recipe is made with fresh tomatillos, dried chilies, and garlic and ready in 25 minutes. Watch the deep, rich crimson color develop in the blender as the toasted chilies release their smoky oils. I love making a big batch for everyday snacking.

Better Than Takeaway

I used to think the secret to that signature smokiness came from canned chipotles in adobo. The real surprise was discovering that toasted dried ancho and arbol chilies provide that exact restaurant flavor.

Finding the right balance of heat took me a few tries. I learned to soak the dried chilies properly so they blend into a completely smooth puree rather than leaving gritty flakes behind.

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Copycat Chipotle Red Salsa Recipe Ingredients

• 1 pound tomatillos, husks removed and rinsed
• 3 dried ancho chilies, stems and seeds removed
• 8 dried chile de arbol, stems removed
• 2 cloves garlic, peeled
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/4 cup reserved chili soaking water

How To Make Copycat Chipotle Red Salsa Recipe

1. Toast the chilies: Place the ancho and arbol chilies in a dry skillet over medium heat for 2 minutes until fragrant.
2. Soak the chilies: Transfer the toasted chilies to a bowl, cover with boiling water, and soak for 15 minutes to soften.
3. Cook the tomatillos: Place the tomatillos in a pot of water, bring to a boil, and simmer for 5 minutes until soft.
4. Blend the salsa: Drain the chilies, reserving 1/4 cup of the liquid. Add the chilies, tomatillos, garlic, cumin, oregano, lime juice, salt, and liquid to a blender.
5. Puree until smooth: Blend on high for 60 seconds until the salsa develops a deep red color and a completely smooth texture.

Recipe Tips

• Control the heat: Reduce the number of arbol chilies to 3 or 4 if you prefer a milder salsa.
• Rinse the tomatillos: Always wash tomatillos after removing the husks to clean off their naturally sticky residue.
• Toast carefully: Keep an eye on the dried chilies in the skillet because they can become bitter if they burn.

What To Serve With Tomatillo Red Chili Salsa

This smoky salsa pairs beautifully with homemade tortilla chips or spooned generously over chicken burrito bowls. I also use it to add a spicy kick to morning breakfast tacos and scrambled eggs.

How To Store

Keep this salsa in an airtight jar in the fridge for up to one week. You can also freeze it in a sealed container for up to three months and thaw it in the fridge overnight before serving.

FAQs

Where can I find dried chilies?

Most supermarkets carry them in the Hispanic foods aisle. You can also order them easily online if your local store does not stock them.

Can I use canned tomatillos?

Yes, you can substitute an equal weight of drained canned tomatillos. Skip the boiling step if you use the canned version since they are already soft.

Why is my salsa bitter?

Bitter salsa usually happens if the dried chilies are burnt during the toasting process. Toss them out and start fresh if they turn completely black.

Nutrition

• Calories: 25 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 150 mg
• Total Carbohydrate: 5 g
• Protein: 1 g