Chihuahua-Style Salsa Verde Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 6, 2012
made a different one before that i enjoyed more. it didnt taste bad,just not what i was hoping for.
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Photo by Soup Loving Nicole
Reviewed: Aug. 14, 2011
I thought this was fabulous! I used fresh cilantro (about 15 sprigs) but that is the only change I made. I was not thrilled with the idea of can jalapenos but I had some in the fridge and my garden tomoatillos needed used so I decided why not? The lettuce makes for a nice consistency and the cumin flavor really comes through nicely. I was very impressed with the outcome on this one.
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Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA
Reviewed: Mar. 3, 2010
I used this as a sauce for some burritos I made with black beans and lime rice and it was YUMMY!! Just a warning, it is a bit on the spicy side so cut back on the jalapenos if you like mild. I did make some minor changes--I only had 9 tomatillos, and I forgot to add the jalapenos to the food processor so I just chopped them up. Also, I used fresh cilantro instead of dried--probably about 15 sprigs. When I tasted it I thought it needed a little more flavor so I added a small can of chopped anaheims and added additional chicken bouillon powder. I love the idea of the lettuce in it just because it is so different.
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Reviewed: Jan. 17, 2010
Of course I love it! It's my recipe LOL! Usually though I make it when I make tamales and instead of using chicken broth, I parboil the chicken then finish cooking it in the salsa. YUMMY!
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Photo by Becca798

Cooking Level: Expert

Living In: New Market, Alabama, USA

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