This Tomatillo Green Chili Salsa is a Chipotle Copycat-inspired recipe using fresh tomatillos, poblano peppers, jalapeño peppers, and canned green chilis. This salsa recipe tastes like it takes a lot of work to prep but is actually quite simple to whip up!
This recipe isn't a direct copycat of the delicious medium salsa from Chipotle but I was heavily inspired by it because every time I've been to Chipotle I always get extra green chili salsa to pile on top of my burrito bowl!
I changed some of the ingredients to fit my ideal salsa and the outcome was beyond delicious. This is arguably the best salsa you'll ever taste. That's a big statement.
What are Tomatillos?
Tomatillos look like unripe tomatoes but that's not what they are! They appear often in Mexican cooking and are part of the nightshade family. Unlike a tomato, tomatillos aren't a juicy fruit. They are denser in texture and aren't as watery. They are tart but bright and citrusy in flavor!
Learn how to make a chipotle copycat roasted tomatillo green chili salsa with just 8 ingredients that is simple to whip together, packed with flavor, and versatile enough to enjoy with a wide variety of meals!
- Yellow Onion
- Canned Green Chilis
- Lime Juice
You'll need a food processor for this green chili salsa. You could also use a blender but make sure you pulse more than blend because this is supposed to be chunky and not a smooth creamy sauce.
- Tomatillos: The star of the show! Tomatillos are tart in flavor and a little more bright and a little citrusy!
- Yellow Onion: You could also use red onion or white onion.
- Poblano Pepper: Similar to a green pepper but with a little more kick! I love the addition of poblano peppers in this salsa.
- Jalapeños: For the heat! Use more or less depending on your preference.
- Garlic Cloves: Garlic is a must in salsa!
- Canned Fire-Roasted Green Chilis: These chilis are mild in spice but the canned variety is packed with flavor and I always have a can on hand so I love to throw them in! But you can leave it out if you don't have any as long as you include the poblano peppers and jalapeño peppers.
- Limes: Acidity and balance!
- Cilantro: Leave it out if you must but it brings an earthy delicious flavor and I usually add double the amount I put in the recipe card. I love cilantro!
How to Make This Recipe
This roasted green chili salsa comes together by broiling tomatillos, poblano peppers, jalapeños, garlic and onion and placing in a food processor with cilantro and lime then pulsing until combined. This roasted tomatillo salsa is simple to make, packed with tons of flavor, and versatile enough to a wide variety of meals! Let's break it down.
Remove the husks from the tomatillos and give them a nice wash. Under the husk is a sticky residue which you can rinse off with cold water. That stickiness is a natural insect deterrent the plant has developed which is pretty cool.
Cut them in half and place them cut side down on a large baking tray along with ½ of a medium yellow onion, poblano pepper that has been halved and deseeded, and 1-2 jalapeños depending on spice preference. On that same baking tray, add the whole garlic cloves and 2 limes cut in half, cut side up.
Broil on high for 12-15 minutes or until soft and charred.
Let cool for a few minutes then add all the ingredients to a food processor including the juice from the roasted limes. Add in the cilantro as well as salt and pepper. Blend together until the salsa is well incorporated but still chunky.
Tips & Tricks
Pulse not blend. If you’re using a high-speed blender, don’t over-blend your salsa! You want a little texture in there!
This salsa gets its spiciness from jalapeño peppers. If want less spice, use fewer jalapeños and make sure you don't add the seeds. The salsa will appear kind of spicer when warm than when it's been chilled. Keep that in mind when taste-testing.
Salt to your preference. You can always add more but can't take it away! I recommend adding half the amount listed, taste, and then adding more. The same goes with lime juice, add 1 lime and then taste. If you need more, add the other lime.
Serve the Chipotle-style green chili salsa on tacos, quesadillas, burritos, burrito bowls, or as a dip for corn chips! You can even use this as an enchilada salsa to make salsa verde enchiladas (yum!) or Chilaquiles Verdes or over nachos. The options are endless!
More Chipotle Copycat Recipes
- Chipotle Cilantro Lime Rice (Rice Cooker Method!)
- The Best Chipotle Copycat Black Beans
- The Best Corn Salsa (Chipotle Copycat)
Frequently Asked Questions
The spice comes from the jalapeños. If you want it spicer, add more jalapeños and leave the seeds in. If you want it less spicer, take some out and make sure to deseed the peppers.
This recipe is inspired by Chipotle Mexican Grill’s salsa and is not the authentic restaurant version. I didn't use all of the exact ingredients that Chipotle uses, I used what I enjoy and what I thought tasted the best.
Yes! This salsa will keep in an airtight jar in the fridge for up to a week.
I haven't personally tried because it doesn't last very long in my house but I don't see why not! Freeze and then thaw before using.
More Salsa Recipes You Might Like:
If You Make This Recipe:
I would greatly appreciate it if you share your review in the comments below and leave a ⭐️⭐️⭐️⭐️⭐️ rating. I really appreciate it- it helps me out so much! Don’t forget to add if you made any fun substitutions. Thank you!
Tomatillo Green Chili Salsa
- 1 ½ pounds Tomatillos halved
- ½ Medium Yellow Onion quartered
- 1 Poblano Pepper halved with seeds removed
- 1-2 Jalapeños seeds removed
- 3 Garlic Cloves
- 4 oz can Fire-Roasted Green Chilis
- Juice of 2 Limes
- ½ cup Cilantro
- 1 teaspoon Salt or to taste
- ½ teaspoon Black Pepper
- Remove the husks from the tomatillos and cut them in half. Place them cut side down on a large baking tray along with ½ of a medium yellow onion, poblano pepper that has been halved and deseeded, and 1-2 jalapeños depending on spice preference. On that same baking tray, add the whole garlic cloves and 2 limes cut in half, cut side up.
- Broil on high for 12-15 minutes or until soft and charred.
- Let cool for a few minutes then add all the ingredients to a food processor including the juice from the roasted limes. Add in the cilantro as well as salt and pepper.
- Blend together until the salsa is well incorporated but still chunky. Serve and enjoy!