12 Reviews

Fabulous! Rick Bayless is the best!I used serrano peppers, but they burned under the broiler, so I ended up chopping one finely and adding it to the blender stage. This made for a tasty and nicely colored salsa. My BF found it a bit spicy, and I was considering adding more cilantro or even some cayenne. So, I guess you could say this was mild-medium in heat. I loved it and will definitely make again. Thanks MEAN for getting this recipe to me. Glad I finally got the chance to try it.

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Jill77 February 24, 2003

Didn't know what to expect being this is the first time I've ever tried anything with tomatillos. What a great surprise! I followed the recipe except I didn't add the 1/4 c of water since I felt it was watered down enough with roasting the tomatillos. After the tomatillos cooled off a bit I put them and the rest of the ingredients into the food processor and blended it all together. Came out just right however I think next time I will add some fresh squeezed lime and more cilantro. Got the thumbs up from my family.

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lori.spreitzer March 09, 2010

This is a good salsa recipe. We like it! Rick Bayless really knows his stuff. Served this one up on taqueria style tacos. Thanks for sharing-

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Sue Lau February 18, 2013

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.

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Lt. Amy October 13, 2008

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!

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cookiedog April 21, 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! ;-)

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SusieQusie April 20, 2007

Made the recipe as shown. It was way too hot and felt that it lacked something. So, added another 8 oz. of tomatilla's, more cilantro and juice of half a lime to cut down on the heat and that worked. Definately next time I will add the jalapeno a little at a time. A nice change from regular tomato based salsa.

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Sharon777 March 14, 2007

Ok - I surfed through dozens of Green Salsa recipes before deciding on this one. The Key: The roasted peppers. They make a huge difference. Made it exactly to recipe and will be doing it again this week! I also warmed some up this afternoon for chips and ... wow!!

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AKillian24 March 22, 2005

This is very tasty!! I love cilantro. I had never had tomatillos before. I will be buying them often!!! I added garlic as a personal preference. Yummy!!!

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Sunshynetoo March 13, 2005

A nice change from tomato salsas.

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KarenT May 24, 2004
Green Tomatillo Salsa