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Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone's favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, condiment, Side Dish
Cuisine: American, Mexican, Southwestern, TexMex
Keyword: dip, spicy, taco tuesday
Servings: 4
Calories: 101kcal
Author: Cheryl Malik


  • Oven
  • Baking sheet
  • Food processor or blender


  • 2 pounds tomatillos
  • 5 cloves garlic peeled, crushed
  • 2-3 tablespoons New Mexico red chile powder
  • 2 teaspoons ground cumin
  • 2 tablespoons lime juice
  • Tabasco to taste
  • salt to taste
  • pepper to taste


  • Preheat oven to 375° Fahrenheit.
  • Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
    Charred tomatillos on a baking sheet
  • Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
    Tomatillo red chili salsa in a blender
  • Add Tabasco to taste and process again. Season with salt and pepper to taste.
  • Serve immediately or chill in refrigerator until ready to eat.


Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect the information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 101kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 754mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1480IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 4mg | Net Carbs: 12g