By Rita~ on August 11, 2004
Photo by Bayhill
Photo by Bayhill
"This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!"
Serving Size: 1 (33 g)
Servings Per Recipe: 10
"I used a pound and a half of tomatillos instead of one, simply because I grabbed too much. Also, I cut the tomatillos in half and roasted at 500 degrees for about seven minutes instead of leaving them raw. Otherwise, followed recipe exactly, using two of the chipotles and only the cilantro instead of the three herb combo. AMAZING. Absolutely amazing! So good! Plenty of heat, but it doesn't hide any of the flavor. Kudos!"
"Fantastic coming from a salsa maker and a big salsa eater! My friends all loved it and I'm making it for the 3rd time. I didn't add any basil or other herb...only cilantro...that's the way we do it in Texas!"
"My sister warned me not to attempt tomatillo salsa, because it's usually too sweet, but this recipe sounded irresistible. And wow, is it ever!! I substituted the habaneros for jalapenos, so that those with low-heat tolerance could still eat it. It was so good that I frequently and embarrassingly had this snack as a meal. I'm making another batch today for friends who've declared it "amazing".
"I've made this a few times, and I have to say I love this salsa. It's so easy, quick and everyone who has tried it loves it! Although I haven't actually used the habanero pepper, since they're hard to find where I live, I've used jalepenos, serranos and anaheim peppers all with success! Thanks for the recipe!"
"Okay Rita, I continue to share this recipe. I gave it to a friend who is the best mexican chef I know and he hasn't stopped talking about it or eating it. His kids eat it with chips like it is guacamole or something mild. At this rate I am going to start growing tomatillos and make a fortune sell them to him. I can't get enough myself. I make it exactly like your recipe calls for, I don't change a thing. Thanks so much for sharing. Since I wrote the review below in January I am afraid I have become addicted to this stuff and not only that I have spread that addiction to several of my friends. I eat it over everything from rice to scrambled eggs, salmon, chicken breasts etc etc and it is all better for having this salsa on it. I want to thank Rita for this recipe it is absolutely delicious. You can easily add more or subtract heat from it with varying the amount or kind of pepper but I love it just the way the recipe is written. Jan 29, 2009 I followed the recipe exactly. It is great. I may try my own variations later but for now this stuff is perfect. PERFECT!!! Not too hot don't be afraid of the Habenero."
"We have affectionately renamed this "Green Hell." LOL Everyone that has tried this salsa is hooked. It is very addictive!!! It is spicy, but even my 8 year old sweats the heat because it is so worth it! Just a warning... Don't play with the habanero seeds while making this salsa. My husband talked me into putting one on my tongue and I was sorry for an hour. Also wash your hand with soap and water after you make this recipe :)"
"Very good but spicy. I will definitely be adding just one chipotle chile next time :) they are spicyyyyyyyyyy!!! Also, I like my salsa slightly chunky so I pureed the garlic, pepper, chipotles and mixed it with the slightly chunky tomatillos, onion and cilantro. Served the salsa with sour cream and tortilla chips, and also used it to marinade my chicken. Thank you for the posting."
"Excellent! I've made this several times now. It freezes very well. I have added an extra habanero and it was really good...definitely had a bite, but was good!"
"A very easy dish to prepare - I used a small Jamaiican pepper and one Chipotle - wow, was it hot. So I was very surprised when it disappeared so fast. Co-workers, family and friends really liked it. I also used combo of cilantro and basil. I enjoy growing the tomatillo plant for its unique papery husks. Well I believe I make this every year but only have my notes for this year 2011 batch so for the record used the habanero and 2 chipotles in adobo and 1 cup fresh cilantro and boy it was burning but everyone loves it!!"
"This is really fantastic Salsa Verde. I couldn't find any habeneros, so I subbed 3 good sized jalepenos as well as the chipotles.I just used cilantro instead of all 3. Very good and pretty darn hot!"
"Wow! I love this recipe! I'm a salsa verde addict and this is one of the best! I love the smokiness from the chiles in adobo and the heat from the habanero. I LOVE heat but had to tone it down for the rest of my family. I used the whole pepper but scraped out all the seeds and membrane. Thanks for a great and EASY recipe!!"
"Delicious!!! Salsa Verde is different kind of salsa. Most people who are used to eating in americanized mexican restraunts, might not appreciate its authentic flavor. However, it is my favorite salsa, high above the red tomatoe varieties, and this is a SUPERB recipe. Don't skip the chipotle in adobo sauce. Taste the recipe with half the lime first, my tomatillos were pretty tart on their own this time around. Lastly, this gets better after the flavors have meshed in the fridge for a few hours or overnight. Im having it now for breakfast!!!"
"So good!!!! The chipotle mixed with the habanero was really interesting and I really appreciated the difference between this unique taste and the over used jalapeno or serano salsas. I like a lot of heat so will probably through another habanero in next time but followed your instructions exactly and absolutely loved this."
"Wow! This was awesome salsa. I love tomatillo salsa but had never made it before. This was so easy, I couldn't believe how fast I was able to whip it up in my blender. I did use a jalapeno instead because I like the amount of heat to not be overwhelming. My husband loved it! Thanks for a great recipe."
"After reading the recipe I was so craving this salsa verde. However due to my local grocery having less than desirable tomatillos, I used tomatoes instead. So I made RED HELL instead! It was fantastic! I used only cilantro (no basil or parsley) by choice. I grow habbies for myself and freeze them so I always have some on hand. I used some of this salsa to make the most delicious chilaquiles :P I can't wait til I get my hands on good tomatillos for GREEN HELL!"
"I have yet to try this recipe however I have made my own hot sauces.....if you dont want to use the chipotle pepper.....i get wood chips and actually smoke the tomatillos and habaneros as well as the garlic...then i blend it..once its pureed...pour it over high heat and let the flavors mix....try it and add salt and pepper to your taste. Im growing my own tomatillos so fingers crossed they turn out well =)"
"I combined ideas from this and another salsa verde recipe, but most of the basics are the same. I was looking for a milder salsa, so I used poblano instead of habanero. I'd probably lean more towards jalapeno or anaheim in the future, though. Very easy and it had a delicious smoky flavor from the chipotle, which really makes the flavors pop."
"this is a great recipe. i made it twice this xmas weekend and the guests enjoyed it both times. some even complained that i didn't make enough. i've tried it with two habaneros and several chipotle chiles. very tasty!!"
"Wow! I've tried other tomatillo salsa recipes before and this one is by far the best. This recipe doubles and triples well if you want vast quantities for freezer storage. This is my favorite salsa recipe hands down."
"We love spicy so I went for the gusto & used all the peppers & seeds. Combined with the fresh herbs (I followed your lead & used all 3) this stuff is amazing! I made it to serve with steaks tomorrow but I doubt that much will survive the rest of the day. DH is hanging around with tortilla chips & I have a bowl with a spoon. Hats off to the chef!"