Reviewed: Oct. 5, 2009

I made this as is. Tasted great. Next time, I would like to use chicken bouillon, as stated, and not the salt.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 8, 2009

So easy to make and yet so very good! I Will be making this again

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Kapetape@yahoo.com

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Reviewed: Jun. 3, 2009

This was the first time I made salsa verde and it was awesome. My husband and I loved it and I will definately serve it when we have guests. It was so easy; I will never buy it in the jar again!

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cooking4six

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Reviewed: May 25, 2009

I added too much clove and I will addd more jalapeno- NOT spicy.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Mar. 22, 2008

I finally have found the best green salsa. I have tried many and they were never the ones. This is the best I have ever found. Just made it and followed the directions which rarely do, only guidlines. Did add 1/2 small onion and 1/2 bunch of cilantro. Tried it and was great, wife tried it and thought it was the bomb and couldn't stop eating it, even got a slice of bagget out and tried it on that. She said it could use a little sugar, added 1 pinch was good added 1 more pinch and it is a keeper. This will be the only salsa i make from now on. Thanks for this one.

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davet54

Cooking Level: Expert

Home Town: Lomita, California, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: Mar. 4, 2008

My husband loved this! He puts green salsa on everything and he liked this way better than anything we have bought at the store. Thank you for this recipe!

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Rachel Hanks

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

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Reviewed: Sep. 7, 2007

I learned to make a good salsa verde in Guanajuato, Mexico, but I like this one better!

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MATCHETTEP

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Reviewed: May 28, 2007

Added onions and cilantro. Tasty

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Sarah D

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: May 13, 2007

Maybe I did something wrong, but this salsa just didn't do it for me. It tasted as if it were missing something, and I added chopped onions. Perhaps I have grown accustomed to the manufactured green salsa in a jar (egad!) Thanks for the recipe though.

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Mar. 3, 2007

I LOVE salsa & this is about as good as it gets(on the green / smooth texture side)! It's too spicy for the "mild' salsa folks, but the flavor is A+++!!! Excellent as a dip or a topping.

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bubbasracecar

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 2, 2007

Amazing! I'm a big salsa fan, and everyone I've made this for has loved it! I ended up using habaneros instead of jalapenos to make it spicier, and added about 1/4 cup onion. Great recipe!

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Brit

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

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Reviewed: Jan. 6, 2007

I usually make tomatillo salsa with cilantro, but used this recipe because I didn't have any... totally different flavor, I love it! Very sour and spicy! I used 5 tiny hot peppers instead of jalapenos... VERY spicy, not for the faint of heart. Great recipe, thank you!

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Comtessa

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Reviewed: Dec. 30, 2006

I love this! So simple and good. I had no cloves so I ommitted. It was still fabulous.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: Dec. 19, 2006

This recipe is great for chip dipping as well as for use as a marinade. We used it to marinade chicken breasts and they turned out really juicy and flavorful. It also worked wonders on a pork loin we grilled. I'd suggest soaking the meat over night for full effect.

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juaner

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Reviewed: Dec. 5, 2006

¡Qué Rico! I had a "cambio de galletas" (cookie exchange) this weekend and made a batch of this as a mojo to have with some chilaquiles. Lovely flavor! I have a lot left over and I am putting it on everything...my vegetables, my meats, etc. Thank you!

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Elizabeth

Cooking Level: Expert

Home Town: Dobbs Ferry, New York, USA

Living In: Bridgewater, New Jersey, USA

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Reviewed: Nov. 23, 2006

yummy! I used a habanero pepper instead of jalapeno, so it was HOT. very good easy recipe.

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jrabbit

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Reviewed: Nov. 6, 2006

This is so easy to make. Hot and spicy! I couldn't resist and added a little onion powder to the mix in the blender. Maybe it would have been milder if I had seeded my large jalapeno first. Thanks for sharing this recipe! 4.5 stars

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 1, 2006

Update - still make this a couple of times a month and know it will be a hit at my SuperBowl party - thanks again for this true keeper! ... Excellent and authentic! I added a bit of cilantro and a small onion (humoring the backseat cook bf: "salsa w/o onion?!"), and it looked as good as it tasted. Next time I may use serranos, etc. to add some heat, depending on the company. Thanks very much for sharing!

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