Reviewed: Dec. 12, 2011

Amazing! I love the heat, and especially love that this is a cilantro-free salsa. This will be my go-to salsa verde recipe from now on. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

worldmom

Reviewed: Sep. 24, 2011

Very good, I only had 5 tomatillos, so I cut the recipe in half and still turned out yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

hypercane

Reviewed: Sep. 16, 2011

Fabuloso! Maravilloso!!! Holy smokes is this stuff GREAT! I love it! I finally found some FRESH, homegrown tomatillos in CANADA! (my local farmer's market had them!) and I could not WAIT to try this recipe! I have been to Puerto Morelos twice now (once for a cooking class there) and this can not be any more authentic! The only slight change I made was to use one jalapeno and one red serrano fresh picked from my garden! I am headed to the market this morning to get as many tomatillos as I can so I can make more and freeze for the winter! Woo-Hoo! Muchas Gracias Tapatia por sus recita!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Gitano

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Aug. 30, 2011

Very good, Very easy salsa to make. I had never used tomatillos before and this recipe was very easy to use the tomatillos I received in. I used it as the sauce for chicken enchiladas and they were very very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

micki1980

Reviewed: Jun. 18, 2011

This sauce is amazing. I can't wait to try it on eggs or juevos rancheros. I think it would be a great sauce to put on chili rellenos, as well.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jenny473

Reviewed: Jun. 16, 2011

very good salsa. I used 1 lb fresh tomatillos (6 small tomatillos), husked and rinsed, 1 jalapeno pepper, seeded, 3 cloves garlic, peeled, no cloves, dash of cumin, a pinch of rock salt and fresh ground black pepper to taste. did not need to add any chicken bouillon granules. Also, I placed all of these ingredients on a baking sheet along with half of a white onion, rough chopped, roasted them at 400 degrees for 30 minutes until they were real soft. Threw them into a blender, added a bunch of fresh local grown cilantro, pureed them, squeezed half of a lime juice and added more salt if needed. I served this with, "Carne Asada Taco," "Spanish Rice," from this site, and also with beans.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: May 2, 2011

my kids love this

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

castillo

Reviewed: Mar. 21, 2011

Excellent and authentic! I leave out the cloves, personal preference only. I use this for many things, but mostly for chilaquiles verdes! Pick tomatillos that are small to medium, firm and have the skins still on them. Enjoy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Karen H

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 7, 2010

This is wonderful had a large crop tomatillos and was looking for a good verde. Thanks for sharing. I quadrupled the batch and canned it up -- again...WONDERFUL!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ChefLynn

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Jul. 27, 2010

this stuff is fantastic! I make it at least once a month and it freezes well. It is great on eggs. I put some on my breakfast sandwiches all the time.

Was this review helpful? [ YES ]
4 users found this review helpful