Reviewed: Apr. 15, 2012

Easy and we love to have this around the house frequently.

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Jan. 29, 2012

Very different dip for tortilla chips. A little be bitter. Haven't figured out how to fix that.

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Reviewer:

Sherry

Cooking Level: Expert

Reviewed: Sep. 21, 2011

I'm not sure if it's fair of me to rate this because I changed it a little, but I feel I must because I loved what I ended up with so much! Basically I followed the recipe but instead of the 3 jalepenos I used 1 jalepeno and one poblano pepper, and cored and seeded both of them, to create a mild salsa. When roasting I put the pan on the middle rack and did not preheat, because I thought that would help the tomatillos have time to soften before burning. When one of them split open is when I removed them. I also added about 1/8th cup of chopped red onion to the blender. WOW! I was blown away by the delicious flavor!

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Reviewer:

TammyLiz

Reviewed: Sep. 14, 2011

Loved the recipe. The only modification I made was adding a bit more jalapenos. I like my salsa spicy! I used this to add to a green chile I made. I want to make more to eat with tortilla chips.

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Reviewer:

gapey

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Sultan, Washington, USA

Reviewed: Jul. 24, 2011

Yummy, but too hot for me. And only 3 cloves garlic.

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Reviewer:

blueshell2

Reviewed: Jun. 24, 2011

AMAZING!! This was my first time using tomatillios and I have been wanting to make a verde salsa for awhile now, so happy to have stumbled upon this recipe. It was a real crowd pleaser. I left almost all of the ribs and seeds in from the jalapenos to give it lots of spice. The roasted flavor from the garlic and jalapenos was phenomenal. Excellent recipe, thank you, I will DEFINITELY be making this again and again.

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Reviewer:

KKirik

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Mesa, Arizona, USA

Reviewed: Jun. 20, 2011

awesome recipe, i added a serrano pepper to get a little extra heat. I replaced the water with the juice of 1 lime. it was wonderful!

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Reviewer:

Michelle4478

Cooking Level: Intermediate

Home Town: Tooele, Utah, USA

Living In: West Jordan, Utah, USA

Reviewed: Jun. 9, 2011

I just made this and it is excellent! My husband and I can't stop eating it. I did add a little red onion and lime juice. Had it with the 7 layer dip that's on here.

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Reviewer:

nww0921

Reviewed: Jun. 7, 2011

For those of you that aren't certain about roasting the tomatillos, the skin should be very dark brown to black.Also, if you halve the tomatillos and put them cut side down on a foil lined cookie sheet, you don't have to turn them. This is the method I use to roast my tomatillos and peppers for Chili Verde and it worked very well for this recipe.

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