Reviewed: Sep. 10, 2005

The best tomatillo salsa I've ever had. We got fresh ingredients from our local farmers market and I believe that makes all the difference. I did add the juice of one small lime for a little bit of kick. Also added just a few drops of hot sauce. This sauce makes great chilaquiles as well as enchiladas. A must try (again and again)! Thanks for sharing, Sandy!

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LADYVOLFAN

Cooking Level: Expert

Home Town: Powell, Tennessee, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Aug. 24, 2005

This was incredibly easy to make, and I can see how versatile this sauce can be on a variety of items. I did not have the jalepeno peppers so I made it without, and still loved it. I am thinking it is on the sweeter side side versus spicier. Thanks.

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CHRISTINE

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Reviewed: Aug. 20, 2005

Wonderful, We used it on grilled chicken, fried eggs, and in the nachos you mentioned. This is a basic recipe, and should be that way! Adding anything else will degrade the salsa. Thank you for the additional recipe using Salsa de Tomatillo.

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MacMarie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jul. 23, 2005

I used a small onion, and it still tasted a little too oniony for me. I also used 3 jalapenos to make it a little more picante. Otherwise, this is a great recipe.

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CLOUDSSUNRAIN

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 17, 2005

Awesome, authentic salsa!! I added 1/2 tsp. salt and 1/8 tsp. pepper - would do those same measurements again. Thanks so much for the fantastic recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 25, 2005

Out of this world ! I made it to go with "Amy's cilantro cream sauce" recipe from this site, since you cant find green salsa here too often. This was just so so so GOOD! I added more cilanro then called for because I wanted to use it up, and it was FANTASTIC!

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Feb. 17, 2005

I loved this. I hand cut/minced the onions. Next time I will use a food processor, I think they need to be a little more refined. I always wondered what tomatillos were used for. Thanks for the great recipe and instructions!! P.S. I had left over roast. I cut it up and cooked it with the salsa and made a great burrito. Yum! Yum! Next time, I will try making this 1st, with more jalepenos and pouring over a roast in the crock pot.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 12, 2004

Excellent! Followed the recipe as written. I had various size tomatillos, not knowing what a ripe one looks like. Turned out great!

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AEWESCOTT1

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Oct. 30, 2004

This was an extremely easy recipe to make. And pretty darn tasty too!!! Thanks!

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Amy

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Reviewed: Aug. 19, 2004

Absolutely delicious!! After preparing, simmer with pork or beef chunks and serve in warm tortillas and toppings of your choice...fabulous, authentic meal!

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MRIGNEY1

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Reviewed: Jul. 15, 2004

This was excellent! I didn't change a thing. If you desire more heat then you can add more jalapeno peppers, but do so in small amounts - don't want it too hot! Thanks for the great recipe!!!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Sep. 14, 2003

This was so good, and incredibly easy! We had it on both tacos and chili rellanos. The tomatillos give it a wonderful fresh citrus taste taste. Much lighter and fresher tasting than the commercial tomato-based salsas. Low cal / low fat, too! Thanks for sharing!

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MANDT2

Cooking Level: Expert

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Reviewed: Sep. 9, 2003

This was a good start but needs more jalapenos. Mine did not even have a little heat using just the two peppers. I will use 4 seeded fresh ones next time. I layered grilled chicken, flour tortillas, monterrey jack cheese and this sauce and baked covered for 30 minutes.

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KTMARCUM

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Reviewed: Aug. 16, 2003

Very easy to make. I followed the instructions exactly and it turned out great! This is not a particularly spicy recipe but it is very good. We make this a lot during the summer and never seem to tire of it.

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DEADARMADILLO

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Reviewed: Aug. 8, 2003

This is a great fresh salsa. Those who want to mellow the pepper taste could blanch the peppers with the tomatillos. I would recommend letting it sit for several hours at room temperature before eating. Also, it freezes quite well. YUM!

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SMLFISH

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Reviewed: Jul. 31, 2003

I gave this three stars, because I'm not sure if maybe I just don't like tomatillos. But I didn't like the recipe at all as a dip for chips. A bit on the sour side, and not a lot of flavor. Maybe adding more garlic, onion, and cilantro would help.

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FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: May 3, 2003

I added sour cream and avocado when blending. It was very good but I didn't care for it before the add ons.

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CHRISTINE724

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 17, 2003

Made for 75 people and should have made 100 copies of the recipe. People loved it. Served with the new Avacado chips. Great. Thanks.

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MISTY LENZ

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Reviewed: Apr. 4, 2003

YUM, nice & spicy, well at least with the pepper that I used (I didn't de-seed it). Yum, I used this in "Amy's cilantro cream sauce" (from this site) and it was great in that as well. Thank you Sandy!

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