Food Network
Home> Recipes> Kid Friendly>
Salsa Verde: Green Tomatillo Salsa Recipe

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy Rick Bayless. From Mexico: One plate at a Time; Scribner, 2000.

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 16

Showing 1-10 of 16

Sort by:

Newest

  • on May 01, 2013

    Flag

    The perfect Salsa Verde.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 16, 2011

    Flag

    Forget, over already grilled fish this salsa is
    great but if done right. The fresh version is
    tastier than the grilled version only if done
    properly. Read below.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 19, 2011

    Flag

    Loved the roasted version the best!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2011

    Flag

    Strange--the salsa verde recipe in his cookbook uses 2 cloves of garlic and water only if needed--it's much better than this one.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2010

    Flag

    I found this recipe very good .I have made it several times .

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 28, 2010

    Flag

    Traditional Mexican salsa verde has garlic. This recipe needs 1 clove of garlic. and the elimination of water. If your salsa is really thick than a little water is fine but a 1/4 cup is way too much. In fact water is rarely used and will only take away from the flavor of the other ingredients. Also, use a molcajete or mortar, the taste will be so much better!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 05, 2008

    Flag

    I made this salsa in about 5 mins. I added garlic and cumin and a few extra peppers after I roasted them. Turned out great!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 22, 2008

    Flag

    I have made both the fresh and the roasted, but with one tweek, I use chicken or vegetable stock instead of water (depending on what I am serving it with. That added flavor boost makes all the difference.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2006

    Flag

    I have made the salsa both fresh and roasted and it is wonderful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 23, 2006

    Flag

    The recipe is pretty good but I find it better if you add some garlic and blend the onions instead of just throwing them in...it creates a better aroma and taste.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.