Reviewed: Jan. 30, 2013

This is spot-on! That dash of ground cloves is what sets this apart from other salsa verde. Now that fresh tomatillos are stocked in my supermarket I can stop buying the jars. Thanks Tapatia!

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Aug. 25, 2012

This is awesome!!! I also added a bit of sugar...about 1.5T in all. I alos opted for only 1 jalapeno and even with that, it was plenty spicy...and we like spicy food! So quick and easy...will never buy the jarred stuff again! YUM!

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Reviewer:

mrsbear03

Reviewed: Jun. 1, 2012

This salsa is a great starting point! I made as directed and felt that a 1/2 white onion and 1/4 bunch of cilantro with a dash more of sea salt took it from good to phenomenal. I will make this regularly and can't wait for the next social event to share it. Thank you for the great recipe!

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Reviewer:

LeanneT

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!

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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!

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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!!!

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Reviewer:

Gitano

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.

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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.

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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.

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