This was quite nice to make and eat, even if it wasn't very spicy at all (I like my salsas blazing-hot). It was also the first time I'd ever cooked with tomatillos, and also (I think) my first time roasting veggies under the broiler. I made it exactly as written, although I might not have roasted the veggies to the required doneness - I was worried about overdoing it. The garlic cloves were a bit browned when I took them out, and the tomatillos and jalapeños were a bit blackened, but not very much. The results had a nice body (I added less than half of the 1/2-cup of water). The refrigerate-until-serving step is a must, I found. I hastily tasted the salsa right after it was put together, and it wasn't that great. The chilling definitely makes a difference. I'd like this a lot hotter, and perhaps should try adding some lime juice like others suggested, but as is, I still enjoyed this a lot - thanks!
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This was quite nice to make and eat, even if it wasn't very spicy at all (I like my salsas...