Roasted Spicy Salsa Verde Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by ~TxCin~ILove2Ck
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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Photo by ~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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Photo by Scotdog
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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Photo by Scotdog

Cooking Level: Intermediate

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Photo by AcaCandy
Reviewed: Dec. 31, 2009
Fabulous. I added fresh squeezed lime juice. To linda2d, not sure what you added to your recipe photo that is red???? Also, it is hard to comprehend that 1 1/2 inch slice of an onion would end up overpowering.......Maybe you used more? Just a thought...... May 3, 2010 ---- Made this again last night, this time using anaheim and jalapeno chiles, no tomatoes. Added some lemon juice and jalapeno juice from a jar of jalapenos. Went well over baked chicken breast.
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Photo by AcaCandy

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Photo by linda2d
Reviewed: Nov. 5, 2009
We found the onion and garlic to be overpowering and did not enjoy this as a dip but we did like the flavor it added to our burritos. My poblanos were on the small side but are usually pretty hot so I didn't want to add another. The tomatillos were also small so I added a couple extras. I will try this again because I like the roasted flavor but I will probably reduce the onion or add it at the end rather than first so they don't get as pulverized. I tried to make it smoother so they may have released too much juices. SAFETY NOTE: One of my tomatillos burst on the grill and squirted hot juice at me.EDIT2/17/10 made again but minced onion & garlic by hand and added at end with much better results. BTW the red is an extra ripe pepper, nothing mysterious.
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Photo by linda2d

Cooking Level: Intermediate


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