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Added January 07, 2003 | Recipe #50164
Showing 1-3 of 3
By Pot Scrubber
on November 14, 2007
I couldn't be more pleased with this great salsa. I used the general guidelines and used what I had on hand. I had to sub the serranos with 5 red jalapenos. I roasted them right along with the tomatillos and then split and seeded them. I will use three jap'nos next time as it was quite spicy. I skipped roasting the garlic. I also found that some lime juice really gave it a bright and fresh flavor. This recipe was posted almost four years ago and hasn't received a review, yet? TSK TSK.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 23, 2011
on December 16, 2009
Excellent recipe! Like the other reviewer, we also substituted Jalapenos for the serranos. Though we found that 2 Jalapenos was plenty hot for us. We also removed the seeds and ribs of the peppers, which the recipe doesn't specify. Save your self some time and roast the tomatillos, garlic, and peppers under the broiler all at the same time. We found that it wasn't necessary to add any water to the salsa at the end, the consistency was perfect. This salsa also freezes great! Definitely a winner!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (77 g)
Servings Per Recipe: 4