- Most Helpful
- Highest Rating
Outstanding...one of my Top 20 recipes of the year! We really enjoyed this as is, served in a bowl, but it would also be good in tortillas. I agree with the other reviewer's comment about losing the jalapeno flavor; I used one without seeds but may try two jalapenos with the seeds next time.
This was a big hit with DH (always a good thing, lol)! Per the other reviewers, I left the seeds in both of the chiles I used -- DH always prefers spicy over not spicy. I wanted to use tequila in the salsa, but I had forgotten that my pantry stock bottle of tequila had been used as an emergency thank-you gift for one of DH's workers, so the closest sub I had on hand was some cachaça. It was actually a pretty good sub-in. We ate this with sliced avocado and warm corn tortillas. I would definitely make this one again. Thanks for posting! Made for PAC Spring 2013
Love anything with tomatillos, so this was just right for us. I had to sub fish for the shrimp since DH doesn't eat it and goat cheese for the cotija (it paired well/was delicious with it). Served it over rice and it was a winner!
I wasn't crazy about the sourness of the tomatillos, but it did lend a wonderful flavor to the alcohol-infused broth for the shrimp. Maybe next time, instead of chopping the tomatillos, I'll slice them so that they cook a lot more evenly, and add another onion and more jalepenos to offset the sour. I was expecting more heat from the jalepenos, so any tender tongues shouldn't worry about what the jalepenos will do to the dish.