Replicate Chipotle's Salsa

January 6, 2005 4:34 PM

Salsa help. The edible kind. I'm in love with Chipotle's Tomatillo Red-Chili (hot) Salsa and am looking for one of two things: a recipe for the salsa, or if anyone can recommend a comparable store-bought salsa. I would describe it as sub-jabanero hot, with a smooth, almost creamy texture that isn't runny and with no visible onions.
posted by Arch Stanton to Food & Drink (6 answers total)

I haven't tried these myself but they look good. Salsa Fresca, etc
posted by riffola at 4:41 PM on January 6, 2005

I mean, 'habanero' in the post above instead of jabanero. Thinking jalapeno and habanero, wrote jabanero.
posted by Arch Stanton at 4:44 PM on January 6, 2005

Chipotle's website says it contains arbol chiles (compare its heat level here). These come dried, so I'd check your local Mexican grocery (mine has a really good selection of dried chiles, but not fresh ones). I would guess that you could probably get pretty close to the recipe by blending together the basis of all the salsas - a can of tomatillos, chopped onion, some garlic, salt, and then adding the pepper a little at a time until it got to the desired heat level.

For proportions, I'd start with these and adjust accordingly. The nutrition facts here (warning: annoying site) would lead me to think that you'd probably want more oil than that recipe calls for to get the correct, creamier texture.
posted by milkrate at 5:55 PM on January 6, 2005

Chile de arbol is an excellent salsa chile, and its heat level is definitely between jalapeno and habanero. I haven't tried the Chipotle's salsa you reference (I assume it's the restaurant, not the pepper), but now I'll have to do so.
posted by rushmc at 5:58 PM on January 6, 2005

I could share with you my own salsa fresca (though it's not exactly fresca since ... well, you'll see. Double the amounts for large servings):

1 can Mexican stewed tomatoes

1-2 (or 3-4 for extra hawt) fresh jalapenos, not seeded (though you can roast them if you like)

2-3 fresh Roma tomatoes (they seem to be the most flavorful tomato in a small package)

1 white onion

2-3 cloves garlic

salt/ground black pepper to taste (keep in mind that the salsa will get hotter as the ingredients blend together over time. Use more black pepper if you plan on serving immediately, less if there's going to be time between preparation and serving.)

Juice of one lemon

Fresh cilantro to taste (or parsley if you find the flavor of cilantro too overpowering)

Toss all this in a blender/food processor, refrigerate for a couple of hours if you can (again, blend those flavors) and serve. I developed this recipe over many parties, and it's never failed to please...the comment most given is how "garden fresh" (or "GODDAMN THAT'S HOT!!!!") it tastes.

posted by WolfDaddy at 6:32 AM on January 7, 2005

Thanks everyone. I'll try them out!
posted by Arch Stanton at 11:49 AM on January 7, 2005