Chipotle Copycat Hot Salsa Recipe (Red Chili Salsa) – A simple, bold salsa made with charred tomatillos, smoky fire-roasted tomatoes, and a balanced blend of spices. It has adjustable heat and works perfectly for dipping or as a topping for tacos, grilled meats, rice bowls, and more.
You might also enjoy Pollo Asado, slow cooker chipotle carnitas, and Tacos al Pastor.
Best Chipotle Hot Salsa (copycat)
This is our homemade take on Chipotle’s spiciest salsa. It delivers smoky depth, bright citrus, and a satisfying kick — easy to make and easy to adjust to your preferred heat level.
- Smoky Flavor: Broiled tomatillos and fire-roasted tomatoes give the salsa a rich, smoky backbone.
- Customizable Heat: Dried chiles provide heat and complexity; use milder or hotter varieties depending on taste and tolerance.
- Fresh and Restaurant-Quality: Make it at home for a fresher, preservative-free version that you can tweak to perfection.
This salsa is a crowd-pleaser at parties, barbecues, and family meals.
Table of Contents
- Best Chipotle Hot Salsa (copycat)
- Simple Ingredients
- How to Make Chipotle Hot Salsa (Step-by-Step Instructions)
- Substitutions
- Variations
- Storage
- More Mexican Recipes
- Recipe Tips
- FAQs
- More Copycat Recipes
- Serving Suggestions
- Chipotle Hot Salsa Recipe (Copycat)
Simple Ingredients
Made with fresh ingredients, this salsa avoids preservatives and offers a tangy, smoky, and spicy flavor profile you can control.
- Tomatillos: Provide a tangy base that chars beautifully under the broiler for smoky notes.
- Garlic: Adds savory depth; lightly sautéed for sweetness and aroma.
- Dried New Mexico or Árbol Chiles: Choose New Mexico for earthiness or árbol for brighter heat; adjust amount to taste.
- Ground Cumin: Brings warm, earthy undertones.
- Lime Zest and Juice: Brighten and balance the smoky, rich flavors.
- Fire-Roasted Tomatoes: Add body and enhance smokiness.
- Salt and Black Pepper: Season to taste.
- Olive Oil: Used to sauté the garlic and chiles.
Serving Suggestions:
- Tortilla Chips: Classic for dipping and showcasing the salsa’s flavor.
See the recipe card below for exact quantities and details.
How to Make Chipotle Hot Salsa (Step-by-Step Instructions)
This recipe is straightforward and requires a broiler and a blender or processor. Follow these steps, then chill to let the flavors meld.
Arrange rinsed tomatillos on a baking sheet.
Broil until the skins are charred, about 10–15 minutes.
Heat oil in a skillet, then add lightly crushed garlic and dried chiles (or chile powder). Sauté until fragrant and garlic is lightly golden.
Toasting the chiles in oil deepens their flavor.
Combine broiled tomatillos, sautéed garlic and chiles, fire-roasted tomatoes (with juice), lime zest and juice, cumin, salt, and pepper in a blender or food processor.
Blend to your preferred texture: pulse for chunky or blend longer for smooth.
This salsa is excellent with carne asada, huevos rancheros, tacos, and more.
Substitutions
- Tomatillos: If you can’t find them, try green tomatoes or a blend of tomatillo salsa with fresh tomatoes.
- New Mexico/Árbol Chiles: Substitute ancho (milder), guajillo (medium), or chipotle for smoky flavor. For more heat, use serrano or habanero cautiously.
- Fire-Roasted Tomatoes: Use regular canned tomatoes and add smoked paprika or roasted red pepper for smokiness.
- Olive Oil: Avocado or vegetable oil work as alternatives for sautéing.
Variations
- Mild Version: Use ancho or guajillo chiles for less heat but full flavor.
- Extra Smoky: Add a small amount of chipotle in adobo for deeper smokiness and a touch of sweetness.
Storage
Keep the salsa in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a sealed container for 3–4 months.
More Mexican Recipes
- Another crowd favorite: chicken enchiladas.
My Pro Tip
Recipe Tips
- Blending Texture: Pulse the blender for a chunky texture; blend longer for smoothness.
- Resting Time: Chill the salsa at least 30 minutes before serving so flavors develop.
- Serving Ideas: Besides chips, use this salsa on grilled meats, rice bowls, tacos, taco salad bowls, and quesadillas.
FAQs
Spiciness depends on the chiles you choose and how many you use. New Mexico chiles are milder; árbol chiles are noticeably hotter. Adjust quantities to match your heat preference.
Yes. Roast ripe Roma or plum tomatoes first to develop deeper flavor and a similar consistency to canned fire-roasted tomatoes.
Chipotle highlights dried red chiles as the primary flavor in their tomatillo red-chili salsa, contributing earthy, fruity, smoky, and spicy notes.
More Copycat Recipes
Looking for other recipes? Try these:
Copycat Panera Autumn Squash Soup Recipe (Easy)
Pollo Asado Recipe (Chipotle Copycat)
Longhorn Steakhouse Crispy Brussels Sprouts Recipe
Tacos Al Pastor (Tacos De Trompo)
Serving Suggestions
This salsa pairs beautifully with a range of dishes.
Mexican Fruit Salad (Ensalada de Frutas)
Grilled Flank Steak with Chimichurri
How Long to Grill Chicken Thighs at 350 (Easy Recipe)
Leftover Turkey Tacos: Thanksgiving Leftovers
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Chipotle Hot Salsa Recipe (Copycat)
Ingredients
- 12 medium tomatillos, husks removed and rinsed
- 5 cloves garlic, unpeeled and lightly crushed
- ½ cup packed dried New Mexico chiles, stemmed, OR 2–3 tbsp ground New Mexico chile powder
- 2 teaspoons ground cumin
- 2 teaspoons lime zest, from about 1 lime
- 2 tablespoons lime juice
- 1 14.5-ounce can fire-roasted tomatoes (with juice)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Tortilla chips, for serving
Instructions
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Preheat your broiler to high.
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Arrange rinsed tomatillos on a baking sheet and broil about 4 inches from the heat for 10–15 minutes, until the skins char.
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In a large skillet over medium heat, warm the olive oil. Add the lightly crushed garlic and the dried whole chiles (or chile powder). Sauté 2–3 minutes until fragrant and the garlic is lightly golden.
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Combine broiled tomatillos, sautéed garlic and chiles, fire-roasted tomatoes (with juice), lime zest and juice, cumin, salt, and pepper in a blender or food processor. Blend until smooth or to your preferred texture.
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Taste and adjust seasoning. Refrigerate at least 30 minutes before serving to allow flavors to meld.
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Serve chilled with tortilla chips or as a topping for grilled meats and tacos.
Notes
- Blending Texture: Pulse for chunky salsa; blend longer for smooth.
- Resting Time: Chill at least 30 minutes for best flavor.
- Serving Suggestion: Great with chips, grilled meats, rice bowls, tacos, and quesadillas.
Nutrition
Nutrition information is an approximation.