Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 30, 2009

This was delicious. It made quite a bit, and since I was the only one eating it, I had quite a bit left over, even after a couple of days of snacking. I added the remaining salsa to chili I made later in the week, and my husband loved it. I also roasted the tomatillos, over my gas burner, to add smoky flavor to the salsa.

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Reviewer:

Janice Smith

Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 23, 2009

This is my salsa verde. Also some people like to add 1 bunch of chopped cilantro, and a squeeze of lime. But I like mine just how it is. Also if you want a smoother version you could put it through the strainer after you blend it to get the seeds out.

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Reviewer:

ShareBear

Cooking Level: Expert

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Reviewed: Aug. 24, 2009

Great salsa! For a different spin on it, try oven broiling the tomatillos, peppers, onion and garlic until slightly charred. Then puree. I usually add some chopped fresh cilantro and a couple squeezes of lime juice too!

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Reviewer:

AcaCandy

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Reviewed: Aug. 23, 2009

Saw this recipe this morning. I made it this afternoon. I just had a couple of spoonfuls right after I blended it. It was still hot, but I have a theory. Anything good hot will be good cold. I know there are exceptions like oatmeal.

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14 users found this review helpful