I browse through the recipes you have posted here all the time but this is the first time I have posted an entry to you. I just wanted to tell you that I made this tomatillo salsa verde last night after seeing how simple this recipe was. I was a bit nervous seeing as though I've never worked w/ tomatillos before. This was DELICIOUS and inspired me to make a whole Mexican themed dinner. Thank you so much for posting it~

We have been making salsa verde for the last few years after learning how to make it from some friends from Chiappas, Mexico. If you want even better taste and flavor, use a mocajeta (like a mortar & pestle, but made from lava rock) instead of a blender or food processor. Much more authentic! We like adding green onions rather than white, and we boil the tomatillos instead of broiling them. it's one of our favorite things to make, and it is really good on potato salad, believe it or not!

Hello, Elise... As I had mentioned in another post, I am Mexican. Your recipe definitely looks good!! Another thing you can do, if you want, is to make the salsa from fresh tomatillos, without broiling them, chile serrano, not jalapeño, and cilantro. You can use the molcajete or the blender; if you use the latter, you push the botton intermitently, so the ingredients don't get totally smooth. After that, you add the salt and the onion, chopped. If you don't want the tomatillos totally raw, roast them on a Comal; the broiler in the oven is so not necessary. Try it, I hope you like it.

I tried your recipe last night and used it for an enchilada sauce - it was killer. I did doctor it up a bit - a little water to thin it out some, and some mashed avocado to tone down the acidity. Everybody loved it. thanks.

Thanks for the recipe. It's great.

I agree with ariadna---fresh tomatillos are best (uncooked) for salsas. At least that's how it's done here in southern california. And serranos have a richer flavor that jalapenos just don't match (they are spicier though). I also add a habanero or two to my salsa verde, and a few cloves of garlic. Yum!

Thanks for the recipe! I just now made a batch and it came out absolutely fantastic! My mods: roasted the tomatillos & 2 jalapeño on the grill; peeled & *mostly* seeded the jalapeño; used a mix of 1/4 small white onion & two scallions; a handful (probably 1/2 c.) of cilantro; used a whole lime for the juice. It's tasting *wonderful* fresh from the food processor, and I'm sure now that it's in the fridge to get the flavors partying, it'll be great with our dinner tonight.

I made this recipe yesterday - it is really good and simple to do. I reccomend using more chiles than the recipe here calls for, I used 6 serranos and I think it could stand a couple more.

I enjoyed reading your recipe and some of the comments and variations associated with it. I am trying to collect some good Tomatillo recipes. I brought some seed back form S-Cal last year just to see if they would grow in the British climate. Grow?? OMG! I have so many now I am looking for any ways to keep and store them as possible

I made this tonight and added a couple of ingredients - a tablespoon of olive oil and a teaspoon of chopped garlic; it's the best salsa verde ever! Thanks Elise for the inspiration; it was a great addition to my fish tacos.

I'm going to try out your recipe soon, and would like to use it to make enchiladas...is there anything else I would need to do to use it as an enchilada sauce?

It's ready to go as an enchiladas sauce. ~Elise

I made this recipe last night broiling the mysterious Tomatillos. The salsa was quite good I even added an avacado which I thought helped give it some body. Be careful when adding lime I added a bit too much influenced by my gastro-hubris.

My cooking club is having a Mexican feast this weekend (I know, Cinco de Mayo has passed- but look at how much we can save on the half off decorations!). I am going to make your salsa verde and want your opinion- is it better to make the day before and let sit in the fridge overnight or can it be made the day of (our cooking club is one where we actually spend the day cooking together)? We LOVE your recipes.

Hi Wendy, in my opinion, it makes no difference. You can easily make this ahead. ~Elise

Sweet

This is a great salsa verde recipe. It has a simple and authentic flavor. A big hit in my house.

I love this recipe. It tastes like the salsa verde at our local Mexican restaurant. Thank you.

Oh man! I was looking for a recipe for tomatillos. We have about 20 plants and we can not pick them fast enough! I can't even give them away, they are falling down all over the ground! Everyone who tried them almost all threw up LOL! because the variety I grew (pineapple and purple) don't taste good raw. Hope this recipe will change their minds :0)

Oh my goodness. My husband & I LOVE any type of green sauce. I had never made any before making this recipe last night. I always follow a recipe to the T the first time I make it so I know what it is "supposed" to taste like.
This is AMAZING! Super easy & quick. I roasted the tomatillos in the broiler. A snap to make & far better than anything in the store. I was done in less than 30 minutes.
Elise you get an A+ as usual! Thanks for wonderful recipes.

I grew up with salsas; verde, roja, borracha, negra and many others. I like the recipe you gave, but I would skip the sugar, add garlic and a lot more chiles (serranos, whole with seeds and veins). Some times you cook the onions and the garlic, unless you prefer the raw taste, and add the cilantro once the tomatillos have cooled.