this is a fantastic salsa. i did change and add a few things. i cooked a 2lb recipe for 8. i have learned over the years a few things about cooked blender recipes. i put all the ingredients in a blender first and blended it all together. and then cooked the recipe for about 15 min. if you do it this way you do not have to add any water, it makes it's own juices, and comes out just right, not to thick and not to thin
(trust me) i did add 2 poblano chile's insted of the other. and i added the juice of 1 lime(really makes a difference)i did add 2 chicken bouillion cubes while cooking, it came out the best fresh salsa that i have had in a long time
I make my own salsa with my tomatoes and can it. I made this to can and changed the water to vinegar. It turned out great. I made enough to can 9 pints. Thanks for the recipe!
I took Judy's advice and added 1/4 c. of lime juice and Ann's advice about using vinegar instead of water so I could home can this. I used 1 cup of vinegar and it was a little too thin but the flavor is incredible. I'll use less vinegar next time or increase the rest of the ingredients so it will be a little thicker. Really flavorful! I'm going to make a pot of Terry's Texas Pinto Beans (on this site) to try it out.
I loved the taste, but I found the texture a bit watery for my taste.
Instead of boiling I opted to roast the tomatillos, pepper, and garlic in the oven. Then I mixed everything together in the blender, substituting the juice of half a lime for water.
Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor.
Great way to use the 5 pounds of tomatillos that a friend dropped off. I subbed cilantro for oregano and added lime juice and a few cherry tomatoes. Wanted to suit our family's tastes as well as use up some stuff in the house. EDIT for FREEZING: I froze 2 quart-sized containers of the salsa and thawed one out the other day. The taste was so fresh. We ate some as is and then mixed with some fresh (red) salsa I had made for a party.
This blew me away! Never had such good salsa verde and who would have thought it would come from my own kitchen using tomatillos peppers and oregano fresh from my own garden? I added a little more of the peppers (I used jalapeno) and a little less water then simmered until it was not only tender but the consistency I wanted. It was just a tad hot for me as I included the seeds and membranes of the peppers but after the first few bites my tongue and throat got used to it! I'm sure others would find it to have just the right heat. Excellent! (And all gone...)
This was soo easy and sooo good! I confess I put 1/2 lime juice in it. GREAT with corn chips.
We love using our garden grown tomatillos in this recipe. Great as a sauce to put over chicken! It also freezes well.
WOW! This is the second time I've made this salsa verde and it deserves another review. Both times I followed Nina's suggestion of blending the ingredients before cooking, and it's genius. You don't need water when you blend it first because the tomatillos are so juicy on their own. I used a jalapeno instead of the serrano, and it was a HOT one! I used 1t of dried oregano, and 1t of dried cilantro since I only could get 1T fresh from my poor plant. Also, I only used 1t of salt and it was just perfect. Thanks for the awesome recipe -- it makes me a little less homesick for good Tex-Mex!
