Three Chile Dry Roasted Tomatillo Salsa Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 2, 2010
YUM! This salsa was delicious. I couldn't find pequin chile peppers so I used 2 habaneros and and 1 green chile pepper in place. I blended it all up in the food processer and it was great! Spicy but good!
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Photo by laurenmommyof2

Cooking Level: Intermediate

Living In: Daphne, Alabama, USA
Reviewed: Jan. 25, 2010
OMG! We have hit the jackpot with this recipe! My DH has been trying to recreate the authentic mexican salsa that his step-mother makes for years, with no success. I think we have finally figured out how to make it!! He loves it! I think the key part of the recipe is heating up the salsa to get rid of the raw flavors of the peppers and tomatoes. I even made red salsa using roma tomatoes instead of tomatilloes and it came out great! My DH put it on EVERYTHING and has requested that we have this salsa on hand at all times :-)
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Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009
My first attempt at making my favorite salsa. Easy and delicious.
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Reviewed: May 12, 2009
A perfect salsa recipe! I love making fresh salsa and have tried many varieties. This salsa has such a nice well rounded flavor. Cooking the salsa for 5 minutes really does take the edge off the raw tomatillo taste. We love hot salsa, yet didn't think this was to hot. I even added several extra Pequin peppers. No need to search any further!!! Stop right here and make this salsa!!!
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Reviewed: Aug. 24, 2008
Everyone loved this. I loved the roasting of the pepers and tomatillos. I did not have the pequin pepper but I added a pablono and lime to the salsa. Thanks for sharing a wonderful recipe.
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Cooking Level: Expert

Home Town: Newport, Rhode Island, USA
Living In: Nashville, Tennessee, USA

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Reviewed: May 3, 2008
Love, Love , Love this salsa recipe and I live in Texas, home of Tex-Mex. I use it when I make my enchiladas suisas and serve it with grilled lime chicken as well. I roast the vegetables in the oven so that I don't have to watch them too closely.
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Photo by DEEVA1

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Houston, Texas, USA
Photo by MBKRH
Reviewed: Apr. 9, 2008
Wowza! This salsa really packs a punch thanks to roasting the ingredients before hand. I could not find pequin chiles, so after reading up about them and their heat level, I decided to just double the serranos and jalapenos. Also, I'm a cilantro fanatic, so I used an entire bunch, and I didn't add the salt. The end result? A delicious, flavorful salsa that is quite spicy, but oh so addictive! Thanks HMAUSER!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Naperville, Illinois, USA

Displaying results 21-27 (of 27) reviews

 
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