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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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 17, 2008

I made this with one jalapeno, and I broiled some diced yellow onion along with the other ingredients. I also used Adobo seasoning instead of salt. Turned out great. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

Delicious flavor (I passed the recipe along to several friends), but INCREDIBLY spicy. Blending the jalapenos releases more of the capsaicin (the hot stuff), so if you are not going to leave the peppers chunky, you might want to cut down.

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platypusofdeath

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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Reviewed: Nov. 3, 2007

I loved this and so did my family. I used 3 jalapenos as the ones I had weren't particularly hot. I didn't have any cilantro in the house so I didn't use any and it was still great. Fantastic flavor.

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michkaren

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Reviewed: Oct. 14, 2007

Superb! Excellent flavor! I've made this a few times now and it's become a favorite. Very easy.

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TAZLAH

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Reviewed: Oct. 4, 2007

This salsa was excellent after I followed suggestions by another reviewer to cook off the raw taste from the salsa. I cooked the salsa for 5 mins on med to med low heat.I also added lime juice and some ground cumin to add a little more smoke to the flavor. I will make again for sure.

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PAINTGIRL2U

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Encino, California, USA

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Reviewed: Sep. 7, 2007

This is awesome! I added 2 tbl of white vinegar and for a bit of tartness. My family ate it right up!

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Cheri

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Reviewed: Aug. 26, 2007

Loved this!!! I took another reviewers advice and added some finely diced onion at the end. I used 1 1/2 lbs of tomatillos (grew them in the yard--very easy) two jalepenos and added a little ground chipotle (1/4 tsp). It turned out wonderful. I highly recommend it.

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Hayley

Cooking Level: Expert

Home Town: Bound Brook, New Jersey, USA

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Reviewed: Jul. 3, 2007

The (almost)classic recipe. Some folks have mentioned something missing. Dice white onion and add after prep. No need to refrigerate unless you want to tamp down the heat -- fresh salsa always packs more heat.

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vanmastricht

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Reviewed: Jun. 3, 2007

this was my first tomatillo recipe and I love the smoky roasted flavor... will definitely make again!

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hayley74

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Reviewed: Apr. 25, 2007

Easy recipe and very spicy. The only reason I give it a 4 star is because I think it is lacking a spice or two.

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Lorie Eileen

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Reviewed: Aug. 8, 2006

This was a great recipe... VERY spicy! To tone down the recipe I added lemon juice to the final product. Very good. I will make again!

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RMASON

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Reviewed: Jul. 31, 2006

This went over so well with my family. I try to make this as much as possible. LOVE to put it on my rice. Thanks so much!

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JoyLee

Cooking Level: Intermediate

Home Town: Kittery, Maine, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 13, 2006

I deviated a bit from the original recipe, but it inspired me to make a great salsa. I added a few Thai peppers and about an eighth of a red onion, and cut back a bit on the garlic and cilantro. I also left out the black pepper. What I came out with was a smoky green salsa with considerable kick. I'll probably double the recipe next time, because this looks like it'll go pretty quickly.

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Jackpot

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Reviewed: May 15, 2006

Wonderful! I used two jalapenos, but will do one next time so it will have heat that doesn't get in the way of the flavor. Can't say enough about this one. Only change I made was to do more of a roast (400 degrees for until "roasted" looking, then broil to brown well). Perfect. Two of us killed this in about 2 days.

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Voice0fReas0n

Cooking Level: Expert

Home Town: Lakeland, Florida, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Dec. 29, 2005

Use Chicken stock instead of water, and make sure you don't "scrape" off the charred parts of the chiles, because the skins of Jalapenos don't need to be removed like other chiles. I don't use the black pepper. Great Salsa Verde!!

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leah-bo-beah

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Reviewed: Nov. 13, 2005

This was very different, but good. We used only the jalapenos called for and it was HOT! It seems to be missing something, but I can't figure out what it is...

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2005

I LOVE this stuff. It was surprisingly easy to make, despite the fact that I was nervous about charring vegetables for the first time - also my first go with tomatillos!!! It doesn't exactly taste "smoky" - maybe I should leave a little more of the charred skin on next time (I wish there was a bit more technical advice in the recipe, because the tomatillos charred up and became very soft, so it was hard to "scrape" them). It also has some nice spice to it - if you like salsa's very spicy, I would even dare say you could add another jalapeno or two. This recipe does not make a lot, so if you are preparing it for a party, I would double the recipe (let's put it this way - I could wolf down the whole thing in one sitting if I allowed myself to!!!).

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Blon-Dish

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Reviewed: Feb. 17, 2005

This is an authentic recipe...We have made it almost all of our lives like this. But have always left out the black pepper and when I can it in mason jars I leave out the cilantro...Tastes smoother. Very Very Good!

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