Tomatillo Salsa Verde

“I made this for 1st time….no seeds in the chilis and…wow is it hot and spicy.I will find many good uses for this.I like how fresh it tastes.I will make a variation by mixing it with avocado.”

“I did roast my tomatillos and pepper first then proceeded.Very good with a tart flavor.”

“This is a great recipe because it is versatile. We roasted green bell peppers, yellow onion slices, and garlic before proceding with the rest of the recipe and we are all still licking our fingers! A few roasted veggies ALWAYS add to any fantastic combo, but what a great start! Also, we used agave nectar for the sweetener. Thanks for a super idea! 5 stars”

“I cannot believe I have forgotten to rate this recipe because I have made it so many times! The ingredients are absolutely delicious, and leaves a nice fresh tingle in your mouth after eating a scoop of it on a tortilla chip. I have been asked for this recipe many times, and have gladly shared it because it is so easy and so delish! When I make this for a crowd that appreciates spicy dishes, I add another chili pepper (of which I use Anaheims). I have made this recipe for parties, showers, and am now making it for tailgating! It’s so versatile!”

“I used 4 serrano chile peppers with seeds for the “heat”, and they definitely brought it, but we like things hot so all was good!I also added a tablespoon of minced garlic and it topped the flavor off perfectly.This is now a standby at my house and will remain that way for a long, long time.Nabbed this from Mark Miller’s “The Great Salsa Book”.Tasty stuff!”

“Thank you, thank you, thank you!I finally found a good Salsa Verde!”

“I bought over 2 pounds of tomatillos so I came to my favorite sight and this was one of two recipes I picked to make. Silly me picked recipes that were almost identical to each other. The other one being recipe #74573. Yes I made this one then created my own. This is very spicy. I used my home grown herbs and peppers.”