Green Tomatillo Salsa

From: Lt. Amy

On Oct 13, 2008

A good way to use up all the tomatillos in the garden. I made a double batch and it made a little over a cup of salsa. After it was done I thought it was missing something and added the juice of half a lime, that helped. I think more cilantro would have helped as well.

From: SusieQusie

On Apr 20, 2007

An easy to make salsa that fell just short of my mark. In most things, I’m easy to please – not so with salsa. The directions were simple & the cook times were right on. Going with jalapenos as my heat of choice, I roasted 3 whole, which I deseeded after cooking. Adding until I got the right heat, I used 2 for our tongues of steel but that would probably be too hot for some. I did not need all the water mentioned in the driections - guess my tomatillos were extra juicy; used about 2 tablespoons to rinse out the baking pan of any remaining goodness and dumped it in the blender. After all was said and done, I felt it was missing something so I squeezed in 1/2 a lime. Still not satisfied, I threw in 2 cloves of roasted garlic and 4 more sprigs of cilantro. That was it - no salt needed at all. After all my futzing, it became a 5 star salsa. Thanks to Rick, Mean & Toni for sharing this recipe!

From: moxie

On Jul 8, 2003

A splendid solution to my quandry over "what to do?" with a bumper crop of tomatillos. I thought it got even better with a good healthy squeeze of fresh lime juice. I made it with a jalapeno, and it had a great kick, but it wasn't so hot that it scared off my kindergartener. Of course, we are in South Texas. Your kindergartener's response may vary.

From: cookiedog

On Apr 21, 2007

I loved the flavor the roasted tomatillos and chiles gave this salsa. I used 2 serranos and it was perfect for us. You might want to start with 1 chile if you like your salsa on the milder side. I thought it was perfect just as is and will be making it again and again!