Reviewed: Jun. 21, 2008

this is a fantastic salsa. i did change and add a few things. i cooked a 2lb recipe for 8. i have learned over the years a few things about cooked blender recipes. i put all the ingredients in a blender first and blended it all together. and then cooked the recipe for about 15 min. if you do it this way you do not have to add any water, it makes it's own juices, and comes out just right, not to thick and not to thin (trust me) i did add 2 poblano chile's insted of the other. and i added the juice of 1 lime(really makes a difference)i did add 2 chicken bouillion cubes while cooking, it came out the best fresh salsa that i have had in a long time

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NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 15, 2008

This was really good and very easy. I added another serrano chili because the first one wasn't very hot ( I removed the seeds and membrane). Thank you!

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2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Jun. 8, 2008

This was VERY good. I made this as written except I added another serrano- we like ours a little spicier. Once it was blended it ended up a little too watery for me. We like to use our salsa as a dip for tortillas so I coursely chopped 1 cup of Red Onion and a 1/2 cup Cilantro to give it some weight. I will make this again. Without the modifications to suit our needs it was a 5- the flavor is AWESOME!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jun. 7, 2008

This salsa tastes great and gives me something great to make out of my bountiful tomatilloes! Thank you so much for this great recipe. Now if I could just convince the rest of the family that "green salsa" is just as good as the red stuff!

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Mar. 2, 2008

i had no idea such great salsa would be so easy to make. i have made this several times and love it every time. i do cook mine a lot longer then i need to. dont know why but it turens out GREAT!

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buzzardjrt

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 20, 2008

I took Judy's advice and added 1/4 c. of lime juice and Ann's advice about using vinegar instead of water so I could home can this. I used 1 cup of vinegar and it was a little too thin but the flavor is incredible. I'll use less vinegar next time or increase the rest of the ingredients so it will be a little thicker. Really flavorful! I'm going to make a pot of Terry's Texas Pinto Beans (on this site) to try it out.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

The only flaw I have found is that it doesn't seem to be all that spicy. I definitely know that Salsa Verde is just a medium on the spicy scale but for someone like me who thinks movie nacho cheese is pretty spicy, I was suprised that I could down this very easily. I followed the recipe exactly this time however next time I'm going to double the cumin and serrano pepper.

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DayLaLa

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Reviewed: Jan. 9, 2008

This was easy and yummy. Next time I will either add more tomatillos, less water, or both. I like my salsa thicker than this turned out to be.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Dec. 22, 2007

I really liked the taste of this recipe, but it was kind of watery for me. This may be due to the fact I doubled the recipe. I did note it thickens up a bit when it cools. Next time, I will reduce the water to 1/2 to 2/3 to see how it turns out.

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TeamDavis5

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Humble, Texas, USA

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Reviewed: Dec. 6, 2007

Mmmm! This salsa is SO yummy! We like it hot in our house, so I actually put two serrano peppers instead of one. I also added one chicken bouillon cube, and the juice of 1/2 a lime, and a little extra garlic. DELISH! Perfect for my green chile enchilada casserole, and also perfect for dipping with tortilla chips. I will double the recipe next time!

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Ashley

Cooking Level: Expert

Home Town: Wichita Falls, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 1, 2007

This is so easy and yet delicious. My first batch was a tad runny (especially for enchiladas) so I decreased the water to 1 3/4 cups. Thanks for sharing--it's perfect!

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AZanon

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Reviewed: Nov. 19, 2007

Incredible.... tasty and easy! Thanks for sharing!

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Wendy

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Reviewed: Oct. 17, 2007

We love using our garden grown tomatillos in this recipe. Great as a sauce to put over chicken! It also freezes well.

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NikkiMarieV

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Reviewed: Oct. 12, 2007

My family absolutely loved this. Great green salsa taste!

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crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Sep. 23, 2007

I made this recipe with no changes and it was wonderful! It was great served with a pork/pepper/cheese burrito.

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SuZ Homemaker

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Reviewed: Aug. 18, 2007

I make my own salsa with my tomatoes and can it. I made this to can and changed the water to vinegar. It turned out great. I made enough to can 9 pints. Thanks for the recipe!

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jul. 28, 2007

I made this with home grown tomatoes and a little less water. Added the olive oil that was suggested in a review and this was perfect! Perfect heat, perfect taste.

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