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we loved this recipe and we grilled the tomatillos until the skins were charred before chopping them. this addes to the sweetness and also gave a slightly smoky flavor. its really very very sweet. we also added an extra teaspoon of cumin.
Green salsa is one of my favorites and this did not disappoint. I about melted when I tasted it. I did have to make a couple of substitutions per availability in my area: I used green tomatoes instead of tomatillos, and I used hot pepperoncinis instead of jalapenos. This was just delicious with just the right amount of heat, and the cilantro is the real star in here (ok fresh tomatoes from the farm are pretty spectacular too)!
Made this up exactly per the recipe, without roasting the tomatillo's and found this is the recipe I have been looking for all this time. This tasted just like the salsa served at one of my favorite Mexican Restaraunts...mmm mmm good. Thank you for a great recipe, can't wait to get enough tomatillos ripe in my garden to can up a bunch of this. I will try roasting the tomatillos one of these times and update this review at that time.
This is so good. I love green salsa and the cumin flavor in this sets it over the top. thank you for sharing with us
Tasty delicious. Was first time working with tomatillos. Will be coming back to this great recipe, adding heat, maybe some lime juice.
This is a delicious basic recipe which awaits your personal touch. To add some smokiness, broil the tomatillos, garlic, onions, and peppers on high 3-5 minutes on a side rather than boiling, then process in the food processor. Add just a little olive oil to the garlic and onions before you broil them. Broil the garlic cloves "skin on" and peel the cloves before pureeing. I throw a little coriander, mexican chili powder, and smoked paprika in along with the cumin. I skip the black pepper. Also, I grow a melange of hot peppers in my garden in the summer, and like to play with different ones to alter the heat. With this recipe, there is no wrong answer!
The freezers are so full that we have to can up the harvest and this recipe was awesome. I have been making fresh tomatillo salsa only so far and was using lime juice so I was unsure about the lemon but it was fab!!!!! My DH did not deseed the jalapenos and we shouldn't have to worry about sinus and sore throats this season. its 2012 and we canned up a double batch and want to note we canned almost 9 pints (2 cup jars)
This isn't just the best tomatillo salsa I've ever eaten, it's the best SALSA I've ever eaten! Extraordinary flavor, tangy, smoky with a bit of zip. I am SO glad I have abundant tomatillos! I will be canning this up as long as my plants are producing.
This is the first time we have tried the salsa and it is wonderful! The only adjustment we made was added more hot peppers, as my husband loves hotter!! Thank you so much for the recipe. We plan on making lots more in the future.
A very good recipe, but I ended up with a little under 3 pints instead of the 6 pints noted at the top of the recipe. I'm wondering if I wanted to make 8 oz. jars instead of pints, would the processing time change?