Reviewed: Jan. 28, 2013

spicy, but really good

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Reviewed: May 3, 2012

This recipe is a good base. Like most of the reviewers, I tweaked the recipe a bit to make it more dimensional. I added an avocado for richness and some lime juice. Yum!

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brookeswny

Reviewed: May 1, 2012

This is so fresh and flavorful and serranos pack some heat! I added a little lime juice. So good!

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MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 15, 2011

I love verde salsas but have never made one myself. This recipe caught my eye with the roasting method. I used two small jalapeños in lieu of serranos peppers since my garden is full of them. The first couple bites lacked flavor for us but certainly not heat. So we added more cilantro, a good squeeze of fresh lime and couple dashes of cumin, and some fresh oregano from the garden...much better flavor. I did enjoy the roasted flavor and if I make again I'll roast the onion and garlic also. So with a little bit of tweaking this is a pretty good salsa.

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*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Mar. 28, 2011

Hubs particularly liked this but I thought it was a little flat, one dimensional in flavor. I think it would benefit from some cumin and Mexican oregano. Hubs found the cooking process on the grill fun and relaxing - a great "unwinder" after the workday grind. We served this with soft chicken tacos.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 24, 2011

I added some jalapenos and about a tablespoon of lime juice to this recipe. I roasted the jalapenos like i did the other peppers and it was a big hit at the playoff party i went to. Great Recipe!!!

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Reviewer:

Mike

Reviewed: May 20, 2010

This turned out great!!!!!!

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Curly Sue

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: May 15, 2010

This was very good. I used jalapeno peppers instead of serranos. I kept the charred peels on the vegetables for flavor. We roasted the onion and the garlic on the grill too. This was indeed spicy and had quite a kick to it, but isn't super hot. Thanks! We had a great time making this salsa and are going to enjoy eating it even more.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 10, 2010

Delicious! I served this as the dipping sauce for a carne asada burrito. Not having access to a grill, I blackened the peppers in the oven (with the rack in the second highest slot) which worked fine. Next time I'll cut the garlic in half and add lime juice as it was a bit thick and garlicky.

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josh2112

Reviewed: May 4, 2010

Very good, but I needed more oomph. I added cumin & lime juice. I also love onion, garlic and cilantro so I used more of all 3. But, that's what is great about recipes, you get to personalize. Thanks for sharing!

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4 users found this review helpful