Reviewed: Nov. 5, 2009

I didnt have jalapano or green peppers but I did have 2 medium heat pablano's, so I used those in place, and it came out fantastic. My guests scarfed this down so fast!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

abaruby

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

Wow! So easy! I did not change a thing. I had searched for a "Green Tomatillo Salsa" on the site and chose this one because of the simplicity of it. It wasn't mentioned in the recipe, but after I cooked the tomatillos, I let them cool a bit and cut out the core prior to food processing them. The salsa gets better each day as the flavors start to meld. Thanks Sabrinatee for this submission.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2009

This makes wonderful salsa. I had never cooked with tomatillos before, but wanted a fresh green salsa to go with enchiladas I was making (Chicken Enchiladas II from this site). I used 2 jalapeños, seeded and ribs removed as we don’t like food very hot. I used less water, just enough to cover the tomatillos in the pan, and 2 garlic cloves. I have never tasted better green salsa. And, a tip I learned for selecting tomatillos, choose the smaller ones as they can get bitter if they get too big.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KerryElizabeth

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

Loved it! Thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

This salsa was great. I forgot to add the cilantro and it was still very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

I used only 1 jalapeno pepper for kidlet's sake. Tasted recipe as is but made the salsa for "Amy's Cilantro Cream Sauce." Perfect match.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

This is a really good salsa. I added a bit of lime juice other than that made it to a T.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2009

Great recipe! I work in the restaurant industry and my chef let me take home a bunch of tomatillos, so I thought I try my hand at salsa. I wasn't sure about this recipe but decided to give it a try, I'm glad I did. I can't wait to try this over some shredded chicken enchiladas...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HOUSEWIFETO100

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Dubuque, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2009

Yum!!! I just added a bit of salt and a dab more cilantro (I'm a cilantro junkie) and it was ready to go!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHIX96

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Gainesville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2009

I thought this recipe was quite good, but after I made a few alterations to it. I initially made the recipe as directed, but found it a bit too tart. (Yes, I know tomatillos are generally more tart, but this was even more so.) So we added about half a lime's worth of juice and a 1/2 teaspoon sugar. This cut the bitterness nice and made it a very good tomatillo salsa!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

This recipe is great. But it is not 5 stars because I had to adjust it a little. I doubled the amount of jalapenos and garlic to 4 each. I took out all the seeds and veins from the peppers. I added a few splashes of fresh lime juice (about the juice of 1/4 lime). I added more cilantro. (We love it at my house.) Lastly, I left mine a little bit chunkier then in the pictures because we ate it with chips. It was really, really good! It tasted great right away and even better after it sat out for about a half hour.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rachel Timmerman

Cooking Level: Intermediate

Living In: West Allis, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

Yum. Why chop anything? Just throw it all in the food processor. Used 1 lg can of tomatillos - about 16.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

klyaeger

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2008

Loved this, added sugar to balance taste a little.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2008

Super easy and adjustable. I got a pound of tomatillas in my CSA box and a bunch of cilantro so I used the search to find a recipe that used both. I landed on this one and guessed on measure because some of the tomatillas were twice the size as others and I only had 9. Wish the recipe included directions for the prepping before simmering the tomatillas as I'd never worked with them before. I husked them and washed them with LemonBrite (I wash almost all my produce) and then put them to cook. Took it to a party with some authentic tortilla chips and made it mild by seeding & ribbing the jalepenos.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fiffen

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2008

Roasting the tomatillos results in a much thicker salsa with the added flavor from roasting.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

jwertman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2008

This was a really good salsa. I gave it four stars because I still felt the need to add some smoked Tabasco to the finished product, even after leaving it in the fridge for a few hours. We used the recommendation of the author and mixed it with shredded chicken, poured over tortilla chips, topped with cheese and popped it under the broiler for a few minutes. It was delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2008

I lost my recipe for tomatillo salsa so used this it was really good. I some times blend in an avacado and it goes great with taquitos

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2008

I tried this and it is wonderful. I followed the directions exactly like the recipe called for. My Friends from Mexico who love authentic Mexican food thought it was great and ate what I gave them in a few miutes with their supper. We ate it on chicken tacos. I'll make this again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jlv

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

This is actually, the exact same way my mom makes salsa de tomatillo, it is fabulous indeed, although no matter what, mine is never as good as hers. :D besides the cilantro you can add chopped scallions. depending on what you are going to do with it you can increase the amount of jalapeños to make it hotter, for example two jalapeños are fine when you are going to make enchiladas or chilaquiles, but if you are going to serve this with tacos or chips you may want to add a couple more jalapeños. you can also add a can of tomato puree.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ana

Cooking Level: Expert

Living In: El Paso, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 16, 2008

love it..love it..its a great recipe..you can always change this or that depending on your taste. Ive been looking for this recipe for a while now..they serve this salsa at a local mexican resturant..and i can never get enough..

Was this review helpful? [ YES ]
0 users found this review helpful