Reviewed: Jan. 12, 2009

This sauce is SOOO good, but I love cilantro so maybe that's why. My boyfriend does not like cilantro but actually ate the sauce. I made it exactly as the recipe states. We put it on top of shrimp quesadillas that I whipped up with frozen shrimp, black beans, veggies, and spices. I definitely recommend this sauce. I think it would be good on any type of mexican dish, or most seafood dishes.

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stargurl78

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Reviewed: Jan. 11, 2009

Perfect for a spicier food. . . I used less cilantro than a bunch. That seemed like it may over power the other flavors of the dip.

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Kelli

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Great recipe! I really liked it on just some plain Cuban bread. I'm sure it will go great with everything though!

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JNice_Cooks

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Reviewed: Jan. 10, 2009

Wonderful flavor! And incredibly easy to make. Received lots of compliments on it.

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SANDERS70

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Reviewed: Jan. 10, 2009

The perfect blend of flavors! Had the whole family over for dinner and made chicken tacos...this was delightful on top!

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munizz

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jan. 10, 2009

I've made this recipe loads of times and as soon as it is gone, I make it again! Wonderful on sandwiches,chicken, fish, as a dip for veggies. We ALL love it just as it is in the recipe!

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DBOBEY

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Reviewed: Jan. 10, 2009

Very good...with chips or crackers

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lumarga

Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico

Living In: Weston, Florida, USA

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Reviewed: Jan. 8, 2009

YUM! Whoever first made the suggestion of pairing this with the Southwestern Egg Rolls gets tons of kudos from me! I made one minor change, but the recipe is perfect as is. Instead of garlic powder I minced up a garlic clove, then I put that in the food processor with the cilantro. After a few seconds in the food processor I added the cilantro/garlic mixture to the rest of the ingredients in the blender. The result was a creamy smooth sauce. It has a slight kick from the tomatillo salsa but it's more of a medium kind of heat. I can think of a lot of ways to use this sauce/dip and I'm sure that I'll be making it again and again.

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RassCass

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Reviewed: Jan. 8, 2009

really good

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Aliesha L.

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Reviewed: Jan. 2, 2009

Perfect addition to the South Western Egg Rolls on this site.

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andrea

Cooking Level: Intermediate

Living In: Palmer, Alaska, USA

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Reviewed: Jan. 1, 2009

I would classify this as a dip recipe rather than a sauce b/c the consistency was more dip like. Excellent though. Served with tortilla chips and also as a dip for jalapeno poppers.

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Raif

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Reviewed: Jan. 1, 2009

I made the recipe without any changes. I wasn't sure how much cilantro to use, but I love a lot, so I used a whole large bunch, probably about a cup after chopped. We had this on sauteed grouper, and it was delicious! I'm sure I will use this over and over on lots of things!

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Vickie Boozer

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Reviewed: Dec. 28, 2008

I love this recipe, I took it to several Holiday parties and did not leave with out 2 or 3 people asking me for the recipe. I have toned down the pepper a little.

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MFlowers

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Reviewed: Dec. 24, 2008

Someone brought this to work & I had to track them down to get the recipe. It's easy & delicious! A perfect dip.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

I just got done making this for our family/come-one-come-all Christmas Eve tomorrow and if it gets any better after sitting a day I don't know if I can stand it! The only thing I did differently from the recipe was to add minced garlic from a jar instead of garlic powder. I only did that because when I grabbed the bottle of powder I realized I only had about 1/2 tsp and I was making a double batch; so I had to do some quick math! This is so very good and I'm thinking of all sorts of things it can go on. It's limitless! My only error was in doubling the batch because I just didn't think it would make very much. But I found that one batch made a full three cups. No bother. I like it so much I don't think it will be a problem! Thank you Amy!

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mimosa

Cooking Level: Intermediate

Living In: Texarkana, Texas, USA

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Reviewed: Dec. 23, 2008

ADD SERRANO OR HABANERO

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Sheranna

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Reviewed: Dec. 18, 2008

I serve this dip with the Southwestern Egg Rolls that another member suggested. What an amazing combo!!! Thank you so much for this dip recipe I'm going to try it on my taco salad once I can get away from the egg rolls!

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Jacqui

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 14, 2008

Fantastic on tortilla chips and as a topping on tilapia or other white fish. Hubby requests it frequently. The last time I made it, I used my own tomatillo sauce. Boil shucked tomatillos until they start to fall apart, food process with cilantro, jalapeno, salt, and onion. So simple and adds a better flavor than bottled.

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Susanne

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Reviewed: Dec. 13, 2008

I love this recipe. I use it as a dip with tortilla chips. I also add about 1/8 cup of canned jalapenos chopped to add a little kick.

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belle4681

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Reviewed: Dec. 11, 2008

This is some good stuff, very addictive! I didn't use celery salt, as I couldn't find any - but still delicious nonetheless! Been using it as a dip for chips, yummy!

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