40 Reviews of Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell!

From: Kozmic Blues

On Aug 17, 2004

This had to have been one of the BEST homemade salsas I've EVER tasted. (And I have 5 other women who work in fine dinning who will back me up on this)! Not only is this gorgeously green, refreshing and FULL of flavor, but it is so easy to make as well. Becuase I was making this for a party, and was not sure the heat tolerance of all of the guests, I used 1 whole habanero, but only HALF of the seeds. It was great, just the right hint of heat at the end. Now that I've tasted it once, I know I can use the whole habanero; seeds and all, without it being too spicy. The fresh herbs REALLY make this something else. I LOVE cilantro, but the addtion of fresh basil is simply PERFECT. There was not a DROP of this left and everyone asked for the recipe!!

From: Mr.Spicy

On Nov 25, 2004

This is delicious. I made something similar before. I put the tomatillos, peppers garlic and cilantro in a baking dish with about an inch of water and cooked in the oven for 30 min, and added an uncooked jalepeno and blended. Alittle different but still good.

From: katie in the UP

On Oct 4, 2005

DH thought for sure I was going to collect on the life insurance tonight!!! I grilled the tomatillas and habanero...so got some good black flecks in salsa also!! I used cilantro and this recipe was a perfect specimen of salsa verde!! Thank you!

From: Pot Scrubber

On Jun 12, 2006

I made this to take to a BBQ but... it was so darn good it never made it between Dugan and I pilfering from the bowl all night. Tomatillos are one of my favorite thing along with cilantro and this dip is as good as it gets. It will be a loooong time before I make a red salsa again. Terrific.

From: Marysdottir

On Sep 19, 2006

Just made this without enough cilantro and using chipotle sauce cause I was out of chipotle peppers. It was lovely even so. I added it to cooked shredded chicken and stirred in some cheese to make the best green chile chicken burritos. Lots of heat but not harsh. Just amazing. Thanks so much. I can't wait to make this exactly as you wrote it.

From: AKillian24

On Oct 5, 2005

This is a true 5-star. DH .. who will NOT eat 'green stuff' was eating this with a spoon. He loved the smoky taste. So did I! I did fire-roast the tomatillos under a broiler, rotating every 5 minutes or so for about 2 minutes to get the juices flowing, which I think added to the desired outcome of a 'manly-man' salsa! Thanks Rita!!!

From: Salsa Chica

On Jul 13, 2005

Muy Caliente! My husband made this recipe and loved it. Very hot and tasty. Thanks!

From: SusieQusie

On Jun 5, 2006

We love spicy so I went for the gusto & used all the peppers & seeds. Combined with the fresh herbs (I followed your lead & used all 3) this stuff is amazing! I made it to serve with steaks tomorrow but I doubt that much will survive the rest of the day. DH is hanging around with tortilla chips & I have a bowl with a spoon. Hats off to the chef!

From: Muffin Goddess

On Jul 12, 2006

I love most salsa verde anyhow, but this was excellent! It complemented our carne asada tacos beautifully!I really liked the uncooked tomatillos (I typically boil or roast them before making salsa). I didn't have any habaneros around, so I used one green jalapeno and one orange serrano instead. I used half cilantro, half parsley (no fresh basil around, either). I opted for both of the chipotles, just because I love them (I'm happy just to smell them even lol). Much quicker to make than my usual salsa verde fallback, because the tomatillos and peopers weren't precooked - not that any salsa takes terribly long to make, but every minute counts sometimes, y'know? We'll definitely be having this again, thanks for posting!

From: adopt a greyhound

On May 25, 2009

Great salsa recipe. I made with one jalapeno and one chipotle. It wasn't spicy so next time will add more. We had it with tortilla chips and look forward to putting over enchiladas, cheese torte, chicken, fish etc.