Chipotle Red Tomatillo Salsa - At Home

This is the closest I was able to get to Chipotle's Red Tomatillo Salsa through many trials and errors. Chile De Arbol is in the picture on their website, however, it is extremely hot. When added to this salsa in low amounts, the color will always be a light brown. When you add a lot, even de seeded, the color is still not red enough and the salsa is beyond too spicy for most individuals. New Mexico Chiles have good heat, and bring a rich red flavor. Chipotle's website only references Red Chiles, but the picture resembles chile de arbol. chipotle.com/n...
Ingredients:
13.5 Oz Green Tomatillos
4 New Mexico Chiles, de-seed one. For maximum spiciness, do not deseed any.
4 Small Chile de arbol peppers (unseeded) to bring the heat to the next level (HIGHLY Rec)
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 teaspoons tabasco sauce
1/2 tablespoon garlic powder
1 teaspoon cumin powder
1/2 cup water

[@mkryu]

looks like I'm going back to the supermarket tomorrow! I wonder if adding paprika to the chiles de arbol would give it a more red color?

[@CookingwithChris1]

Tbh, it might. I would add all the seeds from New Mexico chiles. If you want serious heat add 4 Chile de arbol peppers on top of this and prepare them the same way

[@viratpatel604]

@@CookingwithChris1 add it on top of the New Mexico chilies or substitute for it?

[@CookingwithChris1]

So New Mexico chiles give it the best deep red color and good flavor. The heat is not as powerful as Chile de Arbol. I would add like three Chile de arbols and toast them too with seeds for a really decent kick of heat.

[@CookingwithChris1]

@@viratpatel604 Definitely add 4 chile de arbols to this unseeded.

[@mkryu]

@@CookingwithChris1 i added 2 chilies de arbol. (next batch I make, I'll add more, because I like to sweat when I eat spicy foods!I) also did add a tsp of paprika to see if it would redden the sauce more but I didn't see a noticeable difference

[@domshimmy2376]

I haven't seen anyone say they've made this yet so I'll say it. I made this and it's legit.

[@CookingwithChris1]

Hell yeah! Thanks Dom! I’m glad it turned out perfect for you! This took me a while to get right

[@jmboyd65]

I've been trying to copycat this salsa forever, and I gotta say, THIS is the real deal! It's still chilling in the fridge, so I haven't gotten the full effect yet, but from what I tasted, it's awesome! I didn't have New Mexico dried chiles, but I did have dried chipotles, so I used those. Still incredible!

[@blueangel2299]

Yall i made two of Chris' recipes (the chicken and the vinaigrette) and it tasted just like Chipolte. This is coming from a person who is not a strong cook lol. Thanks Chris!

[@CookingwithChris1]

Hell yeah! I’m happy it turned out well for you!

[@aethro]

Thanks for your uploads!! I've always wanted a series like this from an actual former employee, instead of the copycat recipes that only get you in a similar ballpark.

[@robhulson]

Bingo. My barbacoa bowl last night was indistinguishable from one from the restaurant.

[@AlxMar5]

I finally got around to making this, and I have to say this is by far the closest I've come to imitating the original recipe - thank you so, so, so much!!! I didn't know where to incorporate the chiles de arbol so I just added them with the NM chiles and let them cook and soak together. Sadly, I did slightly burn my chiles so the final flavor came a bit smokier than the original. It is also not as bright red but it is so dang close! I will definitely need to try again and change small things around - the tomatillos are the hardest part because they go bad so quickly and I need so many, but at least I have a wonderful start! ^_^

[@CookingwithChris1]

Keep at it! Its all about execution and adding just the right amount of peppers. It is quite difficult to replicate!

[@fritziepup]

I swear I commented on this the other day, but lets try again.. Hands down, if you add the Arbol peppers (unseeded), the flavour of this is SPOT ON. I did add raw roasted garlic vs. powder, added in some lime juice, and didn't use Tobasco. It's quite spot on if you're looking for that kick!

[@CookingwithChris1]

Nice!! I would just like to add that their website lists Tabasco as an ingredient so I would highly recommend adding it

[@stephan1emar1e]

Thank you so much for your videos. I hope you’ll still make more. You have a super calming way to explain things simply, in an easy and straightforward way. We can’t wait to try all of these recipes. The only thing we still need is their queso!!! Could you please 🙏🏻 do their queso recipie in a video?

[@stephan1emar1e]

Oh one more request! Please can you tell us how they make their chips? What is that seasoning other than salt? Tastes like citrus but I don’t think it’s juice.

[@CookingwithChris1]

Thank you! I will look into it!

[@CookingwithChris1]

I just finished the queso video! It is in my shorts.

[@stephan1emar1e]

@@CookingwithChris1 that’s so awesome! Thanks for letting me know and thanks for the new video / recipe too.

[@usrams200910]

Chipotle is legit my life and now that I have this information, my life is complete!

[@CrudmusterX]

Wow this is spot on! Thanks for all the research / testing. I did use all arbol chiles as I eat fire lol. Added a squeeze of lemon, and it turned out great! Appreciate your videos, Chris!

[@CookingwithChris1]

No problem! I’m glad you liked it

[@Olurii]

Im so excited to be making this for my son today ❤🎉

[@stephencoviello5822]

Yessss!!!! Making this ASAP!!!! Chicken was FIRE BTW!!!

[@CookingwithChris1]

Hell yeah! Glad it worked

[@Clean-N-ShineInDfw]

Omg I've always wanted this recipe for yesrs now. Thanks so much 💜

[@GamingSymphonies]

Yesssssss! Thank you so much! I made the chicken today for the first time and it came out phenomenal! I can't wait to make it again with this salsa!

[@CookingwithChris1]

I’m so happy it worked for you!! Yes! Try out the salsa and it can’t hurt to add a Chile de arbol or two

[@GamingSymphonies]

@@CookingwithChris1 Planning on it! May I ask where you found the New Mexico Chiles and the Chiles de arbor? My wife was looking at the grocery store today and couldn't find anything.

[@CookingwithChris1]

@@GamingSymphonies

[@CookingwithChris1]

[@CookingwithChris1]

If you use these links you will find the peppers for the recipe! All under $15.00 total for a good supply.

[@tayedwards600]

I really enjoy these videos Chris, keep up the great work!

[@CookingwithChris1]

Thanks Tay!! I really appreciate it.

[@daisyreyes9132]

Just made this and it’s exactly like Chipotle’s!

[@Bnelly90]

I have made this a bunch of times now and it’s amazing each time, not too spicy but still hot enough! I love it

[@CookingwithChris1]

heck yes!

[@Jasonkarl12]

This is exactly what I was looking for! Thanks👍

[@CookingwithChris1]

No prob Jason!

[@nvrgonloosehendrxx356]

Thank you for the recipe! I love it and I’m gonna put it on everything! 🥵

[@clarissaubben7884]

This is very good! I added chipotle peppers in adobo and a little more comino & salt and it was even better imo!!

[@CookingwithChris1]

Awesome!!! I’ll have to try that out! Anything else you’d like to see?

[@SmokinJames]

I tried this recipe. I actually made 1.5x the amount. My wife and I found it to be a little sour. I added another tsp of cumin and half a can of chipotles in adobo, and that did the trick. Thanks for the base recipe. You should try the additions that I did.

[@CookingwithChris1]

Thanks for the tip!!

[@Quadreina93]

I learned that when you fully boil tomatillos they end up turning sour. I boil them but take them out right when they start changing color. Makes the salsa not so sour! 😊

[@SmokinJames]

@@Quadreina93 I will try that next time. I will probably still toss in the chipotle in adobo though. I like the flavor they add.

[@filmordigital]

Unreal... I spent half of yesterday experimenting with the ingredients list on the website trying to come up with the recipe for this salsa and you post this the next day haha. I got about 90% there - just didn't try the magic ingredient Tobasco! Will make this tomorrow.

[@CookingwithChris1]

I’m so happy you found this! I hope this met your expectations. Let me know!

[@cardion411]

Thank you so much buddy!

[@JavierPwns]

Can you do the green tomatillo?

[@ranerg318]

+1

[@antoniov.2995]

Finally!!!! 😂😂😂 thank you!

[@CookingwithChris1]

Sorry it took so long hahaha

[@msmibeauty_]

I know this may seem dumb but how do chipotle cook their fajita veggies? Can you do a recipe video?

[@Posada222]

They don’t really do anything special. Just salt and oregano when they’re on the grill. Nothing else

[@TimothyJohnsonBey]

I love this guy!!

[@carlosaguayo7882]

Show us how to cook the chipotle rice, that’ll be a life changer

[@KM-us1zn]

make white rice - add in salt, chopped cilantro, and lime juice lol

[@CookingwithChris1]

Pretty much lol! I’ll make a vid just so everyone has it

[@williamharris872]

THANK YOU SO MUCH

[@CookingwithChris1]

Let me know if you want anything else!

[@reggin94]

Bless us with the Green Tomatillo Salsa, por favor!

[@CookingwithChris1]

That will be soon!

[@williamharris872]

I second this !

[@CookingwithChris1]

Just sample made this salsa two nice ago, had it for dinner tonight and it was AMAZING.

[@williamharris872]

@@CookingwithChris1 Heck yeah. we’re looking forward to it!

[@kymba5391]

Just made this salsa using 4 guajillo and 4 arbol peppers. It’s definitely hot enough but I feel like something is missing like a citrus or maybe a dash of vinegar? Not sure. The color was spot on. Good recipe, thanks very much. I will experiment. About to make the marinade next.

[@Daleyshalo78]

I read they add a dash of Tabasco sauce at chipotle. That would give the vinegar taste.

[@CookingwithChris1]

Add more tobasco!

[@timothyhurley4037]

a couple of thoughts: Instead of New Mexico chile's you can try guajillos. Guajillos are a touch spicier but more bright red when blended. Just de seed all of them and use the arbol's to moderate the heat. The more arbols you can sneak in, the more the color will improve. Alternatively, you can use one or two kashmir chiles. they are BRIGHT red (Think Tika Masala) and not too hot when seeded. In any case, those are just color improvements. If it tastes good, who cares? lol! Also, roasted tomatillos take on a nice sweetness where boiled tomatillos are very tangy, like the salsa. Who says you can't improve on the flavor? Great video dude and thank you!

[@CookingwithChris1]

Great tip!

[@kellybridger9806]

What the hell do I do if I get everything in the bowl , so now I have to make Every single one of these videos!!!!

[@robhulson]

You do realize that when you make these recipes, you end up with about 8-12 servings. So, this is basically Chipotle meal prep for a week. I made barbacoa bowls on Saturday. I made the beef, the cilantro lime rice, the medium tomatillo salsa, and the mild salsa (pico). The beef is good for 8-12 servings. So are the salsas (probably more). The rice is good for about 6 servings. My first attempt took me about two hours. I think I can get this down to 60-90 minutes. For one week of food, this is damn magical.

[@kingomar7332]

What kind of chilies are those California chilies or Guajillo ?

[@michaelgeraci193]

Alright you sold me, me and my girlfriend going to the store right now to try this out!

[@CookingwithChris1]

Add a few Chile de Arbols along with the New Mexico chiles for more heat!

[@scottgraham6045]

This is delish

[@CookingwithChris1]

Did ya make it?!

[@Daniel-qg4mf]

You are the best, Thank you. I was just wondering .... the ingredients are 4 new mexico chiles AND 4 small chile de arbol?

[@CookingwithChris1]

Yes!

[@bhmintdax5759]

@@CookingwithChris1 How are the chile de arbol prepared?

[@KIAS1]

1. How long do you boil your tomatillos? 2. Do the peppers need to sit in cold or hot water?

[@CookingwithChris1]

Until the skin is easy to remove. Hot water

[@KIAS1]

@@CookingwithChris1 You knocked it out of the park with this one, bro. My dad has an embarrassment of Chile dé arbol peppers that’s he been growing for at least 15 years, which came in handy (they go well with ramen noddles as well). Thank you for this recipe.

[@ranerg318]

I WILL TRY THIS

[@CookingwithChris1]

Let me know how it turns out!

[@torysolheim7034]

Anyone who has made this whats the shelf life? Just made it and its delicious just trying to figure out how long it will last or maybe freeze some? Thanks

[@diabloakland]

I don’t want it to change the taste but usually when i make Aji or any type of salsa (not Fresca) i lightly coat the inside of the jar with i believe white vinegar and only lightly like add a few drops enough to swirl it around an then I’d there’s any left maybe dump it back in the vinegar jar itself. Then wait a bit and like 5-10 minutes and or coat it 15 minutes before you’re done with the recipe and settle it in the jar. Sometimes it makes it last longer. Also it decontaminates the jar too

[@beautifulbondz7368]

Will be using this thanks❤🎉😂

[@frankmesinaphotography]

Hi if you didn’t want seeds from the Chile peppers to go into the blender by straining them out, why did you suggest just de-seeding only 1 pepper at the starts, rather than all of them?

[@CookingwithChris1]

The heat level from all of them can be overpowering when I experimented with how many to leave with seeds/de seed. Tbh if you like a lot of heat more then chipotle usual you can add all of the seeds from all the peppers.

[@frankmesinaphotography]

@@CookingwithChris1 ah makes sense. Thanks again!

[@jvc8947]

Hey was saving the seeds that game out in the water to add back in. You can see he dumps the strainer into the blender.

[@BrentWhitmore]

Chris, Their website includes vinegar...did you try it with vinegar and punt on their inclusion of it in the recipe?

[@CookingwithChris1]

Vinegar is in the tobasco sauce

[@KainsAddiction]

Followed this recipe to the letter. Good taste and flavor but I have a really bitter aftertaste with it. Even tried cutting it with sugar. Any ideas? Maybe I burnt the chiles while roasting? No idea.

[@lionheart4529]

Protect this man at all costs. You know snitch patrol is on high alert, unless he’s settled the score with some signed or written agreement on sharing this information with the public?!?!

[@CookingwithChris1]

Hahaha everything I am sharing in these videos is public information from chipotles ingredient website. All I am doing is sharing my techniques of how to make it as close to chipotle as possible. No recipe here is exact.

[@om1701d]

Where'd you get the new Mexico chilis? Also.. is this as spicy as the chipotle one? New Mexico chilis have a pretty low heat level

[@CookingwithChris1]

Guajillo chiles I believe is another word. I would add 5 Chile de arbol

[@om1701d]

@@CookingwithChris1 thanks.. I ended up buying those since I couldn't find good new Mexico Chiles. ** Adding an edit. I bought from OLÉ RICO on Amazon. I had previously bought their Chile de Arbol and it was very soft and pliable.

[@CookingwithChris1]

Yikes aha. So I use the New Mexico chiles for color, because using Chile de árbols will make the taste unbearably hot haha. I’ve experimented with this one a lot.

[@om1701d]

@@CookingwithChris1 thanks.. I figured. I bought some to make my own crushed peppers and man it packs a nice punch. I was also pretty thrilled when I saw we make our chicken thighs the same way.

[@om1701d]

@@CookingwithChris1 ok so updating since I made this a few times. Using Guajillo chiles was good but it wasn't really accurate to chipotle red sauce.. I watched a few other videos and someone made it with only arbol chilis. So I did your exact recipe with arbol chiles only. I used 15 of them. Deseeded all but 5.. and it is exactly on the money. Hot just like the red.. not as crazy as I was expecting. But it is seriously an exact copy. Thanks again!

[@hamyeet7259]

i know what im having for dinner tommorow

[@diabloakland]

I’m gonna try this

[@keithblalock7863]

Can you make the crema from chipotle? That stuff is great!

[@MikeSmith-ur6jx]

Anyone have a good Roasted Tomato salsa recipe? Preferably on the mild spectrum

[@CookingwithChris1]

I’m about to do the medium salsa recipe!

[@MikeSmith-ur6jx]

@@CookingwithChris1 nice I'll be on the lookout for that

[@Aditya-wg3lp]

hey, whats the size of the mason jar you used to pour the sauce in?

[@CookingwithChris1]

32 oz

[@Aditya-wg3lp]

@@CookingwithChris1 thank you!

[@diabloakland]

I don’t have a cooking scale ahhhh’ also can i use fresh garlic and is it cold water for the peppers or lukewarm

[@CookingwithChris1]

Scales are like $15, and either or works! You can use fresh garlic, I felt as if the powder dissolved better to make the sauce more homogenous

[@NekoleJ.]

Where to get the big peppers from?

[@revanthjyothula830]

how long is this goood for?

[@bacardimgtow4505]

1/2 tbsp of garlic powder.... puts in like half a cup!

[@CookingwithChris1]

😂😂😂😂

[@MrNatural11]

What hot plate do you use for cooking? Do you have the link? And any chance you could make the cilantro white rice 😍🔥

[@TheBuckBai]

He did make it in another video

[@CookingwithChris1]

I will make a separate one!

[@Brandon-bb3jj]

do i need the 4 Small Chile de arbol peppers for it to taste like the chipotle one? thanks!

[@CookingwithChris1]

Yes if you want the high spice content!

[@amy3458]

Interesting. My recipe for this years ago had me ROAST the tomatillos and Roma tomatoes.

[@gp7493]

give me some white rice pls ive tried the recipes on youtube but it just isnt the same:(

[@Donke99]

Will California chiles work with this? We didn’t have any New Mexico chiles.

[@CookingwithChris1]

Yss!

[@marcr2204]

is this same as chipotle red hot salsa?

[@thesourabhguy]

The best

[@CookingwithChris1]

Thank you!

[@jummyjuicyforu4358]

How long does it stay fresh in the fridge?

[@CookingwithChris1]

About a week?

[@joshmaddox9]

Awesome video! Would love to see how chipotle makes their sour cream next!

[@CookingwithChris1]

Grab a container of daisy sour cream, grab a whisk and whisk until it’s thinned and loose.

[@readyplayerlv4070]

What white cheese does chipotle use for their bowl?! I need to know

[@makaylagabby]

monterey jack

[@AlxMar5]

What's the last ingredient in the list? It just says 1/2 cup.

[@CookingwithChris1]

Water!

[@aj1918]

I made this and it came out great. However, I thought the cumin was a little too much, so I’ll try 1/2 teaspoon next time.

[@CookingwithChris1]

Good tip!

[@itschiezy5]

HALF teaspoon of garlic powder? that looked like a little more than a half teaspoon NGL. At 0:47

[@LiLi-so1vl]

What is the name of the Mexican chile please?

[@CookingwithChris1]

New Mexico Chile

[@LiLi-so1vl]

@@CookingwithChris1 Thank you 👍

[@pramodp8161]

Mine came out super sour!!! wondering why!!

[@CookingwithChris1]

Might have been the tomatillos. Also, make sure to refrigerate for at least 2-4 hours after making. It will taste slightly bitter at first.

[@kevinwilliams2542]

Why is it so dark

[@osama.40]

Chipotle gonna sue yo ass

[@aaronrayk]

Made this and it wasnt as spicy as I wouldve liked it.

[@cato451]

Nope. This is not correct. They use Chile de Arbol.

[@autodidact9122]

I know this recipe is not correct because the real recipe is so cumin forward.

[@TheJsballardx]

What kind of nerd cuts the stems of chilis off with a knife?

[@MsBribri77]

It just doesn’t look like theirs. I love this salsa. But theirs so really red.

[@reason2travel]

Is this there hottest salsa that have? Thx

[@CookingwithChris1]

yes

[@user-be4ws8jt9c]

Is this for their hottest salsa?

[@CookingwithChris1]

Yes

[@user-tp6oy3pb5n]

Not even close

[@nogoogle6349]

This ain't the recipe

[@CookingwithChris1]

Try it then tell me lol

[@orlandojaimes3068]

wtf