Chipotle Style Green Chili Salsa Recipe Copycat

With tomatillos, jalapeno peppers, honey, and cumin this Tex-Mex salsa is a lot of sweet heat!

Course Condiment

Cuisine tex-mex

Keyword pasilla, peppers, sweet heat, tomatillos

Budget Frugal

Prep Time 26

Cook Time 25

Total Time 51

Servings servings

Calories 73kcal

Preheat the oven to 400 degrees f.
Peel and discard the outer husks of the tomatillos and rinse under cold water to remove the waxy film on the skins. Cut the tomatillos in half.
Slice the jalapenos in half and remove the stem. You can remove the seeds and membranes if you don't like too much heat, or leave it if you do. Remember to wear gloves or wash your hands thoroughly after handling peppers. Make sure to not rub your face or eyes.
Cut the skin and flesh off the tomato. Discard the seeds and core.
Peel and slice the garlic cloves.
Cut the onion into quarters.
Place the tomatillos, jalapenos, onion, tomato, and garlic, onto a baking sheet. Toss with the oil and arrange, evenly spaced with the cut sides of the vegetables down.
Sprinkle on the salt and pepper.
Place the baking sheet into the preheated oven.
Roast until the vegetables are soft and beginning to break down, about 20-30 minutes. Remove from heat and allow to cool to room temperature.
Add the vegetables and the liquid they gave off to the bowl of a food processor. Add the cumin and the lime juice.
Pulse a couple of times. Check the consistency and if it is to your liking, stop, if not pulse a few more times. You can make this salsa as smooth or as chunky as you like. Pour the salsa into a serving bowl.
Add one tablespoon of honey. Taste. Add additional honey as desired.