Tomatillo Red Chile Salsa (Salsa Roja de Tomatillo)
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Tomatillo red chile salsa (salsa roja de tomatillo) is a classic Mexican salsa. Although you might know it as Chipotle spicy red sauce. This recipe is a blend of tangy tomatillos and fiery chile de árbol. It tastes perfect with eggs, enchiladas, empanadas, and more!
I tried tomatillo red chile salsa on my first visit to Chipotle. When I saw the vibrant red color, I thought the flavor would be similar to Chile Colorado. Instead, the flavor and texture is entirely different. The combination of tomatillos and chile de arbol creates a smoky flavor.
Spicy red chile salsa is perfect for homemade Chipotle bowls and inside empanadas. I like to add this salsa, black beans, corn, and cheese to create a Southwestern baked potato topping.
Tomatillo red chile salsa is a perfect addition to any game-day salsa bar. To create a bar with something everyone loves, I recommend also making habanero mango, spicy habanero, and pineapple mango salsa. The four create a salsa bar where everyone can find the right flavor!
Tomatillo Red Chile Salsa
At a Glance
EASE: Easy
CUISINE: Mexican
TIME: 25 Minutes
DIET: Vegan, Dairy-Free and Gluten Free
Why You Will Love This Recipe
- Easy Chipotle copycat recipe
- You can adjust the spice, Scorville, level to your personal preference
- Rich, flavorful salsa you can put on top of eggs, burritos, huevos and so much more
Key Ingredients
Tomatillo
Tomatillos are the foundation of this recipe. They are tart and balance out the spice from the chiles. I like to roast tomatillos for a deeper flavor.
Chile de Arbol
Chile de Arbol chilies add spice to this recipe. They can vary between 15,000 and 30,000 Scoville units. For comparison, jalapenos are between 2,000 and 8,000. I buy mine dried in the spice section at my grocery store.
Cumin
Has a unique earthy flavor. For this recipe, it helps to balance the tart and the heat. I use only a little to balance the flavor while not changing the characteristics.
Red Tabasco® Sauce
The Red Tabasco® Sauce adds a touch of vinegar to create a perfect balance of flavors.
See the recipe card for a complete list of ingredients and measurements.
Instructions:
Step One
Tomatillos: Preheat your oven to broil on high. Line a baking sheet with foil, then place the tomatillos on it. Drizzle with one tablespoon of avocado or other high-heat oil and sprinkle with salt. Broil for 13–18 minutes, turning halfway through, until the tomatillos are charred and blistered.
Step Two
Abriol Peppers: Fill a saucepan with 1/2 cup of water over medium heat. Just before the water starts to boil, place the chiles in the saucepan and let simmer for 10 minutes.
Step Three
Blend: Place all ingredients, including the water you heated the peppers in, into a blender and blend until smooth. If you have a high-speed blender, I recommend using that.
Recipe credit: Adapted from u/Outrageous_Appeal292 on the Reddit Chipotle Thread.
Step Four
Serve: Pour the salsa into a small bowl for chips or as a topping for burritos, eggs, chicken, or seafood. You can also marinate tofu in it.
Note: The red tomatillo salsa pictured is blended halfway, leaving it slightly chunky, which is a more traditional style. The red salsa in the other photos has been pulsed more times for a smoother texture and closer to Chipotle’s version.
Recipe credit: Adapted from u/Outrageous_Appeal292 on the Reddit Chipotle Thread.
My Best Tips
- Buy tomatillos similar in size. This will help ensure even roasting.
- Adjust the heat level by adjusting the number of peppers used in the recipe. I like mild, so I tend to make this with 30 peppers. My husband likes spicy, so he prefers it with 50.
- Use a food processor to make traditional Salsa Roja de Tomatillo. Use a blender or, preferably, a high-performance blender to create a smoother Chipotle copycat salsa.
Storing Instructions: Place in an air-tight container in the refrigerator for up to five days.
If you tried this recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Tomatillo Red Chile Salsa (Salsa Roja de Tomatillo)
Equipment
Ingredients
- 1 pound tomatillos
- 35 – 50 abriol peppers
- ½ cup water
- 1 and ½ teaspoons granualted garlic
- 1 and ½ teaspoons salt
- ½ teaspoon ground cumin
Instructions
- Tomatillos: Preheat your oven to broil on high. Line a baking sheet with foil, then place the tomatillos on it. Drizzle with one tablespoon of avocado or other high-heat oil and sprinkle with salt. Broil for 13–18 minutes, turning halfway through, until the tomatillos are charred and blistered.
- Abriol Peppers: Fill a saucepan with 1/2 cup of water over medium heat. Just before the water starts to boil, place the chiles in the saucepan and let simmer for 10 minutes.
- Blend: Place all ingredients, including the water you heated the peppers in, into a blender and blend until smooth. If you have a high speed blender I recommend using that.
- Serve: Serve the salsa as chips and dip with lime wedges on the side or as a topping for burritos, eggs, chicken, or seafood. You can also marinate tofu in red tomatillo salsa.
Notes
Nutrition
