Reviewed: Oct. 17, 2009

Loved the spiciness to it. The flavor was excellent and I used the left over salsa to make a green enchilada casserole, which added to the flavor of the casserole immensely.

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WWUBBS

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Reviewed: Oct. 5, 2009

I decreased the cilantro and didn't add the water.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 26, 2009

This recipe is missing something (lime?). I also think that there is too much cilantro. I would try another recipe next time.

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Jasmine

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Reviewed: Sep. 24, 2009

I thought there was too much cilantro, and in the end, something was missing. It was usable, and my husband liked it however. Very easy to make.

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Kylie

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Reviewed: Sep. 7, 2009

Excellent salsa! I also didn't add any water or salt and pepper, just wasn't needed. I did make a double batch and it went quickly. Part of it was used to make my version of chicken verde... I saute onions & peppers in EVOO, place in a baking dish, top w/ skinless, boneless chicken breast halves, cover w/ a mixture of equal parts of this salsa and sour cream, then sprinkle w/ shredded Monterey Jack cheese and bake at 350F. for 40 min. I served this over steamed rice w/ chopped cilantro to garnish... got a great response from my dinner guests..thanks for a great recipe, SairajB!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Sep. 4, 2009

I also added lime juice and cut back on the cilantro (I don't really like it, but you can't leave it out or it doesn't taste authentic). I also found I didn't need to add any water. Good stuff!

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CHOOCHOOMCYUMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 22, 2009

Excellent, but needed something so I added a splash of vinegar and some fresh lime juice.

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Doc Scott

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Fruitport, Michigan, USA

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Reviewed: May 9, 2009

This is simply the best salsa ever! I make this quite often as it is so easy & delicious.

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SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

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Reviewed: Apr. 12, 2009

I broiled the tomatillo's for about 20 min, then threw everything in the blender. Turned out great, loved it with my fish taco's.

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JET'smom

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Mar. 15, 2009

I didn't seed the peppers so it was a bit hot for me, but all of my guests loved it.

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Melodytxs

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Reviewed: Oct. 1, 2008

I made it exactly as stated and thought the cilantro was overpowering. I like the idea of roasting so I will try it with another salsa recipe.

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renee

Cooking Level: Intermediate

Home Town: Eureka, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Sep. 12, 2008

Made as the recipe states, and it was amazing over chicken breast. Tastes like summer, with just the right amount of heat. I did not de-seed the jalapenos or tomatillos, just tossed them in the blender after a rough shop, and did not need to add water.

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Jen J

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Reviewed: Sep. 11, 2008

This recipe was fantastic, and it carried with it a nice KICK! I roasted the tomatillos, garlic, jalapeno and also added an onion for about 20 minutes and then I broiled them. Then mixed in the blender and added some slat and lime juice. This will be good with chips and also enchiladas.

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zooboomoe

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2008

This is easy and so tasty. Leave the seeds in the jalapenos for more "kick." Serve over grilled pork tenderloin or just with lots of chips and sliced vegetables.

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daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 28, 2008

This salsa goes great in chilaquiles. After reading the reviews I roasted the ingredients in a 450 degree oven and then broiled. I too added onion. I also added fresh lime juice. It was very spicy, but that's how we like it!!

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kissthecook

Cooking Level: Expert

Home Town: Mankato, Minnesota, USA

Living In: Eureka, California, USA

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Reviewed: May 22, 2008

Excellent! Roasting all the ingredients really makes the difference. I used three different types of mild peppers in addition to what was called for in the recipe, and added some cumin and cinnamon. Really worth the time and it keeps really well.

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TODDREDFORD

Cooking Level: Intermediate

Home Town: Harrison, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 21, 2008

my first time making salsa and im sorry for the other ones since i started with this one. i dont know if i need another recipe, ever. its sooooooo good im not sure anyone else got to get any!!!

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buzzardjrt

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Denton, Texas, USA

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Reviewed: Mar. 8, 2008

I normally love the flavor that roasting and charring gives, and love tomatillo salsa, so I was really excited to try this one. The first time I made it in the oven both roasting and then broiling. The flavor was good but 2 dimensional. I added some onion and what I thought was cumin but turned out to be coriander. OOPS! The second time I made it I used the cumin, and it was much better, but still not great. This salsa is really lacking something. It's almost like the carmelization from roasting ruined it rather than improved it.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Feb. 1, 2008

This was good but since we don't like it to hot I only used 1 jal. pepper. I also followed others advice and used some white onion.

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Naylynn

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Reviewed: Jan. 31, 2008

Hoo! This is HOT! (But my jalapenos were huge.) Very nice tangy, smoky flavor, and so easy to prepare. Next time I'll add just a bit of onion, and I wouldn't mind a touch more garlic. This is perfect with avocado and goat cheese quesadillas.

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