*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really liked this recipe. I am an avid tomato salsa recipe maker but my husband has been asking me why I never use tomatillos. My response was that I've never used tomatillos ever in my life. Well this was the lucky recipe I chose and I'm glad I did. It was a great choice. Excellent flavor and very easy to do. The serrano peppers were small and after roasting I couldn't get the skin off without tearing them apart so I just threw them in the blender with skins on.... didn't notice one bit!! Will definitally make this again!!
i have probably eaten my own weight in salsa and chips in my life. that said this is just amazing and reminds me of going to a taqueria back in houston. very flavorful and delicious all of my roommates loved it!! definitely going to make this again and again
My father in law is from Mexico and makes the MOST AMAZING green salsa having said that I love this recipe. It has great flavor and uses authentic flavors and techniques. I actually didn't use the serrano chiles (all I had were 4 poblano) so my salsa is not hot but very flavorful instead. Next time I will try using the serranos. I have a hand blender and I used that to blend it up. If you use a regular blender make sure you clean it very well if you don't want your smoothies to taste like chile!
Apart from using a little more garlic I make this as written and it is phenomenal. Awesome as a dip but also REALLY good poured over grilled chicken and/or salmon. I always make a big batch of it because it never lasts long. Thanks!