Green Hot Sauce (Salsa Verde)

Turned out very good. I used less peppers because it was too fire hot with this many peppers. I also blend it super smooth. No chuncks or seeds.

I prefer the recipe I located about 5 years ago on the all recipes website. Cook the tomatillos and salt, leave the remaining ingredients raw. After the tomatillos have cooled, add all ingredients to a blender and blend to the consistency you prefer. If too dry add some of the water you boiled the tomatillos in . If you like mild hot sauce, eliminate the jalapeno peppers and use 4 Serrano peppers, Spicy use 6 Serrano peppers, and if you like it hot use 8 Serrano peppers

This recipe is a very good, authentic recipe, but I did make a couple of adjustments. SB, you said you could see adding cilantro and limes and I did that. I boiled the tomatillos (whole), onion (cut in large chunks), garlic (whole) and chilies (serranos cut in large chunks) until the tomatillos turned brown, about 20 minutes. I scooped the veggies out of the water and put them in the blender and blended them smooth. I added a handful of the cilantro (leaves only, no stems) and lime juice and blended some more. I only added the veggie water after blending to get the right consistency. After tasting it all I decided to add a large dollop of sour cream to make it a creamier salsa and it was perfect. I have been looking for the perfect salsa for chips and nothing in the store comes close. Thank you for posting this recipe. It is now the only recipe I will use.

It turned out very bland. It smells great, but has no flavor, and certainly was not hot.

Great salsa, but extremely hot. little goes a long way. The only change I made was adding cilantro. My family used on the rice, chips everything. My son loves it as relish on hamburgers and hot dogs.

this was a great recipe. simple yet good. I’ve never made my own before. this recipe called for 8 peppers which I thought was a bit much so I added just 2. it wasn’t weak yet not overpowering butt burning hot.

I made a batch and added some cilantro. It tastes even better after letting it sit overnight in the fridge.

I used the recipe as a guide and made a portion that suited the recipe I needed the sauce for. I used 4 tomatillos, 1 green long hot pepper (instead of serrano peppers), and as much garlic, onion and salt that I felt would suffice. It came out absolutely perfect. Very flavorful. I used this green sauce for a chicken enchilada recipe.

It tastes AMAZING cold. I made it for the Super Bowl party we had but it was still warm so it was barely touched but the next day it tasted really good. Eat with tostitos hint of lime chips.

I made a large batch and canned it up for use during the Fall months, when a good Mexican meal hits the spot on a cold dark night. I added a couple Ancho chillies and three Arbor chillies to give it a smokier, fuller flavour.

This is a terrific recipe! I added more serranos just because I like things hot. The only thing I would do differently next time is not to blend it so much. I think it would be better with a little more texture to it.

we really enjoy this recipe, although we’ve played with ratios a little bit to reduce the bitterness of the tomatillos. for enchiladas for two, we halve everything except the number of serranos (we like it spicy!). Great flavor and you really can’t beat the simplicity of this recipe. Thanks!

This one is a bit hot for me. I did not remove seeds and membranes from serranos, maybe I will the next time. Instructions say to add water to just cover. This is too much water. I had to cook it down for an hour to reduce volume because it was way too watery. Good learning experience.

for heat and best flavor I add zest of 1 lime or 1 lemon, 2 jalapeno,1 habanero,1/4 yellow onion, 2 cloves garlic and 1/4 cup finely diced cilantro. Precook the peppers and tomatillos and onion and garlic over mesquite for more flavor.

Good, but I add poblanos and cilantro to make it even better. Also, I do not cook the ingredients,I just put the ingredients in the blender with chicken broth.

Try adding a little pineapple – may sound odd,but balances out the heat.

I have made several types of tomatillo salsa and this was one of the most fun. I cut back on the Serrano Peppers to 3 and added a couple cloves of garlic instead. My parents and friends loved it. I some times get it too hot for “normal people.” Lots of flavor and a perfect thick sauce to use o9ver many dishes.

not that great in the instruction area. i was unable to do the consistency right. drain? don’t? several reviews said to, some didn’t. i tried to half the recipe and it just didn’t work. three stars only because i assume some of it was user error.

Was wonderful! Might take some review suggestions and grill Tomatillos next time. Will def make double batch to have some to freeeze.

not much flavor

I cut this recipe in half. My store did not have serranos, so I used 2 fresh jalapenos, removed the seeds and pith. I used less salt at the beginning, but then found after I blended the ingredients it was too acidic and added more salt to cut down the acid. I did not need any of the cooking liquid, I strained the ingredients before blending. It was not spicy enough for me, so I added about a tablespoon of pickled jalapenos and a splash of the juice from that jar and blended that. This was pretty good!