Tomatillo Red Chile Salsa (Salsa Roja de Tomatillo)
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!
Servings: 20 1/4 cup servings
Calories: 34kcal
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
Spice Level: 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.
Storing Instructions: Place in an air-tight container in the refrigerator for up to five days.
Recipe credit: Adapted from u/Outrageous_Appeal292 on the Reddit Chipotle Thread.
Nutrition
Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg