Roasted Tomatillo-Chipotle Salsa
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Updated Jun 04, 2025, Published Nov 29, 2021
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What if I told you that you only need four ingredients to make a smoky, spicy, and flavor-packed salsa? Truly! This easy Roasted Tomatillo-Chipotle Salsa recipe comes together fast and brings restaurant-level flavor to your table. It’s perfect with eggs, tacos, fajitas, burritos… you name it!
Why You’ll Love This Salsa
- Bold, smoky flavor – Thanks to chipotles in adobo and roasted tomatillos.
- Only 4 ingredients – That’s right, just tomatillos, chipotles, garlic, and salt.
- Meal prep-friendly – Gets even better after a couple of days in the fridge.
- Versatile – Use as a dip, topping, or sauce for almost anything.
Ingredients & Substitutions
One of the best things about this chipotle salsa recipe is its simplicity:
- Tomatillos: Husked and rinsed. You can use canned tomatillos in a pinch, but fresh gives the best flavor.
- Chipotles in adobo: Adjust the number based on your spice preference.
- Garlic cloves: Roasted for mellow sweetness.
- Salt: Kosher or sea salt both work great.
See the printable recipe card below for full details and measurements.
How to Make Roasted Tomatillo-Chipotle Salsa
Step 1: Roast the tomatillos and garlic. Place them on a comal or oven-safe dish and broil for about 8 minutes, turning once. The tomatillos should be blackened in spots and softened. Let cool.
Step 2: Blend everything. Scrape the tomatillos and any juices into a blender. Add chipotles, peeled roasted garlic, and salt. Blend until smooth and creamy.
That’s it! Homemade salsa in minutes.
Serving Suggestions
This smoky and tangy roasted tomatillo-chipotle salsa is incredibly versatile and adds bold flavor to just about anything. Drizzle it over carne asada tacos, spoon it onto huevos rancheros, or serve it as a dipping salsa with homemade corn tortilla chips. It pairs beautifully with grilled meats, breakfast favorites, and all your go-to Mexican dishes.
Try it with:
Roasted Tomatillo-Chipotle Salsa Tips & Tricks
- Simmer for a smoother texture – Heat the blended salsa for 8–10 minutes to reduce natural pectins in tomatillos and avoid clumping.
- Balance the heat – Use fewer chipotles for mild salsa or add a roasted jalapeño or serrano for extra kick.
- Let it chill – The flavors deepen after resting in the fridge overnight.
- Inspired by a classic: This Roasted Tomatillo-Chipotle Salsa is similar to a recipe featured in Rick Bayless’ Mexican Kitchen, a must-have for lovers of traditional Mexican cooking.
Storage & Freezing Instructions
- Fridge: Store in a sealed jar or container for up to 1 week.
- Freezer: Freeze in a freezer-safe container or plastic bag for up to 3 months.
- To Serve: Thaw overnight and enjoy chilled, room temp, or lightly warmed.
Frequently Asked Questions
Salsa verde typically refers to a green salsa made with tomatillos, chiles, garlic, onion, and cilantro. This Roasted Tomatillo-Chipotle Salsa is a specific type of salsa verde, but with a twist—it’s smoky and spicy, thanks to chipotles in adobo and roasted tomatillos. No onion or cilantro needed!
It depends on the ingredients, but tomatillo salsas with chipotle tend to be smoky and medium-spicy. Red salsas (like salsa roja or chile de árbol salsa) can sometimes be spicier, especially if made with dried chiles. This Roasted Tomatillo-Chipotle Salsa has a moderate heat level, but you can adjust it by adding more or fewer chipotles.
This salsa has a bright, tangy base from the roasted tomatillos and a rich, smoky depth from the chipotles in adobo. The garlic rounds it out with warmth. It’s bold, earthy, and slightly citrusy—perfect for tacos, meats, or just scooping with chips.
Yes! This salsa freezes beautifully. Let it cool completely, then store in an airtight, freezer-safe container ofor up to 3 months. Thaw overnight in the fridge and enjoy it cold, at room temp, or warmed up.
Definitely. The texture might be slightly chunkier than when blended, but the flavor is still delicious. You can also use an immersion blender for a more rustic consistency.
More Recipes You’ll Love
If you tried this Roasted Tomatillo-Chipotle Salsa or any other recipe on my blog, please leave a 🌟 star rating and let me know how it turned out in the comments below!
Roasted Tomatillo-Chipotle Salsa
Ingredients
- 6 tomatillos, husked and rinsed
- 4 chipotles in adobo sauce
- 4 large garlic cloves
- ¼ teaspoon salt
Instructions
- Heat the broiler. Place tomatillos and garlic in a bake safe dish and broil for about 8 minutes, turning once, or until tomatillos are blackened in spots and softened. Let cool.
- Scrape the tomatillos and any accumulated juices into a blender; add the chiles, roasted garlic (skins removed), and salt. Blend until smooth and creamy.
Notes
- Simmer for a smoother salsa: After blending, bring the salsa to a light simmer and cook for 8–10 minutes. This step helps break down the natural pectins in the tomatillos and prevents the salsa from clumping once chilled.
- Refrigerate: Store leftover Roasted Tomatillo-Chipotle Salsa in an airtight container or sealed mason jar in the refrigerator for up to 1 week.
- Freeze for later: Let the salsa cool completely, then transfer to a freezer-safe container or resealable plastic bag. Freeze for up to 3 months.
- To reheat or serve: Thaw frozen salsa in the refrigerator or at room temperature. This chipotle tomatillo salsa is delicious served chilled, at room temp, or gently warmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
This is a fabulous recipe! Unfortunately, my husband won’t eat tomatillos. But he does love chipotles.
Hi ladies, I found you via your Blogger Spotlight at Taste & Tell. I love roasted salsas so I know I’ll love your recipe. Can’t wait to try it!
Bienvenida (Welcome) Laura! So happy you found us!!! So excited you enjoy roasted salsas just as much as we do.
So thrilled to have found your fabulous site thanks to the Bloggers Spotlight on Taste and Tell. Your food is amazing and this recipe for Roasted Tomatillo-Chipotle Salsa looks so good!
Welcome Jennifer! We are happy to make some new friends thanks to Taste and Tell.
This, or a variation on this, is one of my favorite and most used salsas. I often mix both tomatoes and tomatillos, which is a nice as well. Great photos, as always.