Reviewed: Nov. 9, 2009

Followed as written, and was ok, but next time I will add more heat, and refrigerate overnight for the flavors to marry better.

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SISSY205

Cooking Level: Expert

Living In: Rialto, California, USA

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Reviewed: Oct. 29, 2009

This recipe was easy to make and was delicious. I did not have cumin so I substituted with chili powder and it was fine! The salsa went great on my enchiladas or just alone with chips!

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YummyBourg

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Reviewed: Oct. 4, 2009

Yum! I followed one reviewer's advice and put all of the ingredients in a blender before simmering for 15 minutes. Way easier than trying to blend hot ingredients! This is very tasty with corn tortilla chips.

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MEIOUSEI

Cooking Level: Intermediate

Home Town: Bettendorf, Iowa, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 22, 2009

Loved this! My very first Salsa Verde and this was excellent. I used this to serve with Shrimp Tacos and still had enough left over to eat the next day with tortilla chips. I used a jalapeno instead and also added some chicken seasoning and lime juice. I blended all the ingredients first and then cooked. Yummy!

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Angel

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Reviewed: Sep. 5, 2009

I followed this recipe as stated except I only used about 3/4 c of water, and I did add some lime pepper. It has a good heat to it, but it's missing something. I would've liked a thicker salsa.

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Susan B

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Loved the taste it was a little runny. So I cooked it down. But other than that it was great.

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April Abney

Cooking Level: Intermediate

Home Town: Shell Knob, Missouri, USA

Living In: Vilonia, Arkansas, USA

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Reviewed: Aug. 30, 2009

Very good although I changed it a bit. I didn't add any water because when the peppers cook they add moisture. I added a teaspoon of ground coriander. I also grilled the peppers and tomatillos before I blended them in the blender. It added a nice smoky flavor. Very authentico!

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Janice Smith

Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 28, 2009

This blew me away! Never had such good salsa verde and who would have thought it would come from my own kitchen, using tomatillos, peppers and oregano fresh from my own garden? I added a little more of the peppers (I used jalapeno) and a little less water, then simmered until it was not only tender, but the consistency I wanted. It was just a tad hot for me, as I included the seeds and membranes of the peppers, but after the first few bites my tongue and throat got used to it! I'm sure others would find it to have just the right heat. Excellent! (And all gone...)

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 24, 2009

I made this for the first time after being inspired by our local Mexican restaurant one Sunday and loved it. I put the onion, garlic and jalepeno in a food processor and then sauted in pan. I took other advice and cored the tomatillos and threw them right in the food processor as well. Added them to the pan and then added the spices and a handful of cilantro. Simmered for about 1/2 hour and added juice of one lime. I will use a little less lime juice next time and to make it chunkier just cut the garlic, onions and jalepeno.

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Maxi B

Cooking Level: Intermediate

Living In: Coalinga, California, USA

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Reviewed: Aug. 23, 2009

This recipe was really great. I'd never made tomatillo salsa before, but this was super easy. I only added 1 cup of water, and I think it was still a bit thin for my taste. Maybe only a 1/2 cup next time. I like a chunky salsa, so I just cooked it for a few minutes more and it was the perfect texture for me--no blending required! Thanks!

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hblythe

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Reviewed: Aug. 15, 2009

Flavor is good, but the water...Wow! 2 cups made my salsa so thin. I had to add cornstarch to thicken a bit. (Don't do that if you are planning to can the salsa.) I will try again and leave out most of the water.

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pattid

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Reviewed: Aug. 4, 2009

One of my favorite salsas!!! Made it for a Mexican fiesta. I halved 5 green tomatoes, used two 1/2 inch slices of white onion, one de-seeded, de-veined Jalapeno chile, and about 4 cloves of garlic, put them on a baking sheet and broiled them for a few minutes. Put everything into a blender along with a bunch (just what I could tear off comfortably from the larger bunch)of fresh cilantro and juice from approx. a quarter of a lime. Just pulsed it a few times, long enough to allow some small chunks to remain. Was almost enough to fill a 26 oz. Prego Spaghetti sauce jar. If you want it spicier, do the serranos and leave the seeds. We had too many kids at the fiesta, so I didn't want it too hot.

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AcaCandy

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Reviewed: Jul. 25, 2009

totally yummy. will now be my green salsa staple.

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crazymom3

Cooking Level: Expert

Home Town: Redlands, California, USA

Living In: Yucaipa, California, USA

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Reviewed: Jul. 23, 2009

Excellent. I'd give this 6 stars if I could. I blended up the ingredients in a blender first before simmering for 15 minutes on the stove. The only liquid that I added was about 1/8 cup of veggie broth to the blender to get it started blending well. I also added extra garlic, extra cilantro and omitted the oregano. Served with carne asada tacos, perfect!

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loveinit

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Reviewed: Jul. 16, 2009

I was a little disappointed with this. I am a lover of salsa, but this was basic and ok. Maybe roasting the ingredients would have brought more flavors out.

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landed

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Reviewed: Jul. 12, 2009

I broiled onions/tomatillos/jalopenos for 5 mins. Pureed in food processor w/ cilantro/garlic in batches blended up. Poured in large skillet boiled 15-20. Tasted it was not hot so add Kick I added an 1/2 open jar of Marinated Sweet Hot Piquante & Red Peppers diced and simmered for 10 mins more this was HOT now :O). It yielded for me 8 cups of salsa. I am freezing 1/2 will update when I thaw it out..

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Jayashiangel

Cooking Level: Intermediate

Living In: Peoria, Arizona, USA

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Reviewed: Jul. 7, 2009

I made as written. It was a little too watery for my taste but tasted great. Next time I'll boil tomatillos, drain water, and then puree everything.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 28, 2009

Great recipe! It was very easy to prepare. I added 2 serrano peppers for a little extra kick and flavor, but other than that-followed the recipe as written. It turned out great. Thanks for the recipe; it's a keeper!

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Annie

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

This recipe was fantastic as it was easy and delicious! I agree with the earlier comment to add extra garlic and I used jalepenos and threw some of the seeds in for some kick (about 1 1/2 jalepenos worth). I had so many people ask for the recipe! We used it as dip for tortillas and the next day used the leftovers to mix in with some Orzo pasta and chicken... amazing!!!

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Bobbi

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Reviewed: Jun. 15, 2009

Excellent! I prefer to add a dash of vinegar for bite and extra garlic because garlic = <3!

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CHIX96

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Gainesville, Florida, USA

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Tomatillo Salsa Verde

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