Green Salsa

I love green salsa, it’s my favorite. This recipe is clear and easy to follow. You should definitely adjust the amount of jalapeño in case you are not into spicy food. As a plus, I’d like to share that if you can supply 3 – 4 purple tomatillos (but keeping the original qty, 8) you will have a fabulous taste in your salsa.

I thought 3 shallots was way too much, very overpowering. As written, I just give it 3 stars. However, I added 2 ripe avocados to it and it instantly turned into 5 stars.

I have always used fresh Serrano chiles in my Salsa Verde, never canned. With that said, this was ok. I found it needed black pepper and regular onions instead of shallots, which would make it more authentic.

Made two different ones..one with avocado and one without. I used this as guide, and yes I changed it a bit to suit my spice level, and for what I had, as I didn’t have everything. For this one, I subbed 3-4 Serrano peppers instead of jalapeño, because I had a bulk bag. Also didn’t have shallot, so I added extra garlic and red onion (shallot seems like garlic flavored onion). It was sooooo delish, and yes, I could eat it with spoon. All the Serrano peppers make it extra spicy, but that’s the way I like it. Tastes great with triscuits, tostitos, roasted chicken, burrito bowls, eggs…you name it. I’ve even mixed it with ranch and used that on a Mexican style steak salad. I used my ninja blender and it worked great and left me with a nice big mason jar. I can definitely see myself making this every few weeks. The salsa with avocado is a bit creamier and that too works great on everything. Without the avocado, I feel like it’s more restraint style that I’m

Also added lime juice from one lime, and used a sweet onion instead of shallots. Very tasty with positive reviews from my coworkers

I made it as the recipe stated. Good taste & very easy to make. I will doctor it up a bit next time I make it.

Used red onion instead of shallots because that’s what I had on hand. Used 2-3 jalapenos, added white sugar and lemon juice. The sugar counters the acidity and adds some depth to the flavor. It was an amazing, mild salsa.

I didn’t have any shallots or jalapenos so I substituted with leeks and Serrano peppers which worked just fine.

I’m growing tomatillos this summer so I made this green salsa. And it’s amazing! I roasted my tomatillos and jalapeno pepper first, plus I added fresh lime juice. The flavor is wonderful with just a little kick. Next time I want to add avocado. For now, I can’t wait to serve this!

Turned out amazing!

Delicious! I did roast the peppers & onions a little and then browned the tops like some comments suggested and it came out heavenly.

The 8 tomatillos listed only makes a small batch. I did about 1.5 lbs of them instead. I cut them in half and placed them faced down on a baking sheet. Along side them I had two jalapeños halved faced down and one entire head of garlic and then 6 thick sliced pieces of white onion. I roasted mine in the oven for 10 minutes at 425 and then I broiled them at 400 for 5 minutes more. Put them all into the blender along with the cilantro diced green chilies and a pinch of salt. Tasted fabulous but I think next time I may add a serrano pepper too.

Very good and very easy. I grilled the jalapeno (and used the entire pepper), shallots and tomatillos before blending. Next time I will either cut the shallots down to one or just use a large slice of yellow onion that I have grilled. Using the seeds and veins of the jalapeno made it nicely spicy.

This is delicious every single time! Put some inside when making a cheese and mushroom quesadilla… amazing! On top of some grilled shrimp tacos? Incredible!

I gave this to my mom as a gift, I thought it smelled horrible, but she said it tasted great.

I used this recipe in lieu of bottled green salsa, as suggested by another reviewer, when making Andy’s slow-cooker spicy green pork chili (also on this site). Because the chili called for serrano pepper, I used a serrano instead of a jalapeño for this recipe also and added 1/4 tsp of both cumin and New Mexico chili powder as well. This recipe was so easy I’ll never buy bottled green salsa again.

Roasted the veggies on high in the broiler for 10 minutes first. Removing the garlic after the first 5 so as not to burn it. Made about a pint. Roasting the veggies makes all the difference. Smells wonderful. The taste is sweet as candy to start. Add fire as appropriate (chilies).

I love this recipe. My friends always ask me to make it when we get together. The only changes I make is adding 2 shallots instead of 3 so the flavour isn’t overpowering for my taste and I add some freshly squeezed lime.

Yummy !!!! Green salsa over the fish taco recipe on here too. Sooooo good!!!!!

This is a great starter recipe! I did add an extra jalapeño, juice from 1 lime and roasted the tomatillos, garlic and shallots. Turned out wonderful!

my husband and i made this and loved it. We used green onions (didnt have shallots) and used fresh green chili peppers. We also added just under a tsp if canning salt and 2 tblsp of fresh lime juice… wow it was awesome we will make again.