Reviewed: Jan. 9, 2006

This is a very colorful and SPICY dish. I also loved the salsa, which had a thick, yet smooth consistency. Although I enjoy spicy dishes, I think next time I will reduce the amount of chiles or seed them. Thanks!

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Reviewer:

FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jun. 9, 2005

This was a very good dish - but very labor intensive. Will definitely make it again, but next time will make it on a weekend for sure!

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Reviewer:

a.cantu

Cooking Level: Expert

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Reviewed: Jan. 7, 2005

A little bit of work, but worth it! I will definetly keep this one in my recipe box.

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Reviewer:

PAULETTE22

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Reviewed: Oct. 9, 2003

This received very good comments from all of our dinner guests. A lighter Mexican fare. The tomatillos were a delicious addition and the red peppers roasted beautifully. (Be sure the skin has separated before removing from the oven. Then place in the freezer for a few minutes and the skin will separate even further.) I did add more heat via a jalapeno and some hot sauce.

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Reviewer:

VALERIE A

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Reviewed: Apr. 11, 2003

this was quick and easy; substituted roasted jalopenos for the peppers since they were in the freezer. Even better the 2nd day.

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PATTY

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Reviewed: Apr. 1, 2003

Sorry, we didn't care for the tomatillos. It was the first time I have ever used them and was very disappointed with the flavor. Don't know what I expected, but will never use again. Also when I roasted the peppers, some were just too thin to peel so I lost all the pepper. Luckily there were extra to add. Will never make again.

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