Reviewed: Dec. 18, 2006

The ingredients were right on. The best flavor comes when you slightly blacken the tomatillos & jalapenos under the broiler, then mix all your ingredients. If you don't have shallots, use 1 white onion (slightly blacken this also).

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loddiecheftress

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Reviewed: Aug. 12, 2006

I use this recipe for the tomatillo salsa called for in Amy's Cilantro Cream Sauce. This is easy and delicious. Thanks Brian!

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LOOSENUP

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Reviewed: Jul. 9, 2006

Excellent recipe! I substituted a regular onion, and use 3 jalapenos and serrano pepper as well (we like ours with a lot of heat). I also add a little lime juice as well.

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Kori

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Reviewed: Jan. 27, 2006

This recipe is amazing - I organize and cook for 20-30 people once a week and this has been a favorite. However, it only gets 4 stars because I added avocado to thicken it up - it made a much better chip dip that way. Also, a dash of pepper helped. Thanks for the awesome recipe; will definitely use again!

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midnightblue430

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Reviewed: Dec. 29, 2005

diffrent ,I eat this more now than the red salsa

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tryan812

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Reviewed: Oct. 27, 2005

Wanted to use up some green tomatoes from the garden so used this recipe. Instead of tomatillos I substituted the green tomatoes. Turned out delicious. Since I seldom have green tomatoes I'll use tomatillos next time.

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tosca

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Reviewed: Jul. 14, 2005

This was great and came out restaurant-quality. One could jar this and give it as a hostess gift! I made this is my Magic Bullet blender, so I had to cut the recipe down, but that was still plenty for my husband and I.

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WENDYKAY1

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Reviewed: Jan. 29, 2005

Couldn't be easier. I added a few bottled jalapeno slices instead of a whole fresh one. Delicious!

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Peach822

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2004

I doubled the amount of tomatillas since I used canned ones and they aren't as big. Doubled the garlic for flavor. Didn't bother with the canned chiles because of the tomtillas. Used 6 fresh jalapenos leaving the seed in 3, but we like spicy! Very good. Use 2 habaneros with seeds removed for a similar hot salsa. Served it with baked chips and fresh veggies, Yum!

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DECAR48

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Reviewed: Jun. 14, 2004

This was fresh, tangy, and flavorful. I skipped the shallots, doubled the green chiles, cilantro, and jalapeno, and added 2 finely diced large avocados and a couple Tbs lime juice (for flavor and to keep the avocado from browning). Taking the seeds out of the jalapenos left the salsa without any heat at all, so as a personal preference, next time I'll just leave them in to get a little spice.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Apr. 19, 2004

This had insteresting flavor but its missing something . . . salt? Looking back I realized I didnt add any. I dont know if my tomatillo's were all that fresh either so I might try this one more time before I cancel it out altogether. Has potential, just missing something. But it's definatly easy to make.

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COLEY2

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Reviewed: Feb. 9, 2004

My hubby loves this...He makes it all the time..One of his friends said to cook it to bring out the flavors...It is a regular here at our home..Thanks for sharing..M

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Lil'MadSavy

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2004

this was a great and my guests loved it

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EJAPCHIN12

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Reviewed: Jan. 5, 2004

This salsa recipe is delicious. I used canned tomatillos and I also added chopped avocado to the mixture. My family loved it. I will use this recipe again.

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STAR MARIE

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Reviewed: Mar. 18, 2003

I made this salsa for a St. Patrick's Day party and it was easy and delicious. I didn't need to add any of the jalepeno because it was already hot enough.

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NIKITA17

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Reviewed: Jan. 14, 2002

I was looking for a green salsa to put on chicken burritos and this salsa was perfect. I had to use canned tomatillos because I couldn't find fresh but it was still delicious and even better the next day! I would recomment adding 1 or 2 teaspoons of kosher salt. A great recipe and easy too. Thank you!

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