Reviewed: Mar. 11, 2012

Absolutely hands down my favorite salsa. I did add a tsp of lime juice, but other than that followed the recipe to a T. Muy bueno!

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Reviewer:

melly614

Reviewed: Feb. 28, 2012

Great easy salsa.

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Reviewer:

Cucubitor

Reviewed: Dec. 3, 2011

I made this pretty much as the recipe instructed. I tweaked it a little adding more jalapenos and garlic for some added flavor and heat. Delicious and easy!!

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Reviewer:

locolleen

Reviewed: Oct. 30, 2011

Wow!! This was awesome in flavor, texture and sight. I added a medium sized white onion instead of small and added a serrano chili to one jalapeno chili.

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Reviewer:

2peppys

Home Town: Zanesville, Ohio, USA

Living In: Sacramento, California, USA

Reviewed: Oct. 18, 2011

used over chicken, it was fabulous

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Reviewer:

JET'smom

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Sep. 27, 2011

Awesome sauce! I decided to make chilaquiles with this recipe. I made some changes though. SAUCE: I used 3 large serrano peppers for spice and 7 dried chiles de arbol (no stems) instead of the jalapenos. I boiled the tomatillos, chiles and garlic cloves until the tomatillos changed color. I dont like to leave them too long because it gives the sauce a bitter taste. So I dont let them burst. After boiling everything for a few minutes, I put the following into the food processor: Tomatillos, chiles, garlic cloves, a handful of cilantro leaves (no stems), 1/4 onion and a tsp of knorr bouillon (moms secret ingredient). CHILAQUILES: After the sauce is done I put a tbsp of oil in a pan and throw the sauce in. After the sauce begins to simmer a bit I turn the heat down and add tortilla chips. Restaurant style chips w/salt are great for this recipe. I dont mix anything at that point. I just make sure the sauce covers the chips untill the chips begin to soften. The trick is to not the the chips get too mushy but not too hard. After that simmers a little you can add rotisserie chicken on top and serve with cheese and sour cream. I personally like a fried egg on top. You can also do this with any leftover sauce. Enjoy!

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Reviewer:

pau

Reviewed: Aug. 30, 2011

My wife loves "Salsa Verde" as we call in in the Southwest, so, I made this recently in part because I thought she'd like it, and I was curious about tomatillos. My wife LOVED it, and said it was the best she ever had! For me personally, I would add some more peppers to it, maybe more jalapenos and a serrano or two. Even though mild for my tastes, I did enjoy it and would recommend to others. This really is easy to make!

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Reviewer:

MasterGrillAZ

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Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 17, 2011

sefwee

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Reviewer:

ales

Reviewed: Jul. 21, 2011

This was surprisingly delicious! (I say "surprisingly" because I had never used tomatillos in cooking before.) I had no jalapeños on hand, so I substituted with crushed red pepper and some chili powder. I also added a little sugar to balance out the tartness of the tomatillos. Overall, I really enjoyed it!

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