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Chipotle Green Salsa is more than just a condiment; it’s a flavor-packed explosion that can elevate any meal. This vibrant salsa is the perfect balance of fresh herbs, spicy jalapeños, and tangy tomatillos, creating a zesty kick that keeps you coming back for more.

Inspired by the beloved flavors of Mexican cuisine, this recipe is both easy to make and incredibly versatile, perfect for drizzling over tacos, mixing into salads, or serving alongside crispy tortilla chips. The best part? It comes together in just minutes, and your kitchen will smell amazing as the ingredients blend into a smooth, vibrant green sauce.

This salsa captures the essence of summer, with its bright colors and fresh flavors that remind you of warm days and backyard gatherings.

Why I Love This Recipe?

The combination of fresh herbs and veggies brings out bold flavors that can transform any dish.
Adjust the spice level to suit your taste, add more jalapeños for extra heat or switch out herbs based on what you have.
It’s not just for tacos; I love adding it to sandwiches and salads for a flavorful boost.
Making a big batch at the start of the week means delicious meals are just a scoop away!

Chipotle Green Salsa Recipe

This easy, spot-on copycat recipe for Chipotle’s Tomatillo-Green Chili Salsa captures the medium-heat flavor of their Salsa Verde, making it perfect for dipping or adding a zesty kick to your dishes.

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Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer

Cuisine Mexican

Servings 12

Calories 48 kcal

Ingredients

2 Pounds Tomatillos husks removed, halved
1 Roma Tomato halved
1-2 Jalapeño Peppers stemmed, seeded if desired; see Note 1
½ Red Onion cut into large chunks
2 Cloves Garlic
½ Cup Cilantro Leaves loosely packed
1 Tsp Ground Cumin
½ Tsp Dried Oregano
Salt and Freshly Ground Black Pepper to taste
¼ Cup Fresh Lemon Juice from 1-2 lemons
¼ Cup Fresh Lime Juice from 2-4 limes

Instructions

Preheat the Oven: Preheat your oven to 500°F (260°C). Line a baking sheet with aluminum foil.
Prepare the Tomatillos: Set aside 4 raw tomatillos. Place the remaining halved tomatillos and the roma tomato cut-side down on the baking sheet. Roast in the oven until they begin to toast, about 20 minutes.
Blend the Salsa: In a food processor, combine the roasted tomatillos and tomatoes, the raw tomatillos, jalapeños (start with a half if you're unsure of the spice level; see Note 1), red onion, garlic, cilantro, cumin, and oregano. Pulse until the mixture is mostly smooth but still has some texture (see Note 2).
Adjust Spice Level: Taste the salsa and add more jalapeños and/or seeds according to your preferred spice level. Keep in mind that salsa will taste spicier when warm and on its own, but it will be milder when chilled and served with food.
Season: Add the lemon and lime juices, then season to taste with salt and pepper (about 1 teaspoon salt and ½ teaspoon pepper is recommended).
Serve and Enjoy: This recipe yields about 6 cups of delicious salsa!

Notes

Chili Heat: The spiciness of this salsa comes from the jalapeño peppers. If you’re cautious about spice, start with a small amount and adjust as needed.
Texture Preference: For a chunky salsa, avoid over-blending your tomatillos, especially if using a high-speed blender. Keep some texture for a visually appealing salsa that your chips will thank you for!