Tomatillo Salsa

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy and good but next time I will roast the veggies first.
Mike

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a good recipe but like roasting my veggies first prior to putting them into the blender. The flavor is much better with roasted veggies rather than pan cooked. Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very Good recipe Daisy. I went ahead and roasted the tomatillos, garlic and the jalapenos under the broiler at high for 7 minutes. I chopped half the roasted mix and food processed the remaining. Chopped the cilantro and onion. Added the lime juice at the end. Threw in a 1/8 cup of Sweet chili sauce for color and heat. Love your cookbook too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! Perfect ingredients! I will say that I did not puree the tomatillos. I cook everything over low heat for about an hour ~ that way the tomatillos break down and make it a thicker salsa. I also added more cilantro and an entire jalapeno. It was so good and healthy that next time... I think I'll double it! Thanks, Daisy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I grow loads of tomatillos every summer, and this recipe is the main reason. One step that I strongly recommend is to cook the tomatillos on a gas grill for about 10 minutes or until they get charred and softened. This can also be done in a heavy, cast-iron skillet on high heat. Tomatillos are extremely easy to grow from seeds; in fact, they will seed themselves for the next years crop by dropping some fruit around the plants. Just transplant or thin them the next spring for a new crop. I like my salsa hot, so I also grow jalapeno peppers and cilantro. If I really want it super-hot, I throw in one of my habanero peppers (after I call 9-1-1 for an ambulance. By the way, the food processor works great, but just pulse it a few times to control the texture to your preference. DO NOT try to make this recipe in a blender; it will be mush.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great ingredients and wonderful product... but the food processor is not the right tool for this dish.
I followed the recipe to the letter and loved the flavor... but the texture is too fine...it's like commercial sweet relish... I like my salsa more chunky. Use a garlic press. Use the processor for the jalopenas. Use a knife to cut the tomatillos and onion to a nice salsa chunky size. Use a medium strainer to extraxct the liquid before canning. Consider additional heat adding with cholula sauce to taste before canning.

This is now my favorite salsa.

Thanks, Daisy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe to put onto of my enchiladas because I was tired of RED tomatoes. It tasted great and it was very colorful. We also used it as a side salsa. I got a lot of compliments on the taste. BRING DAISY BACK!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Out of curiosity I checked wiki this is what it said: The tomatillo (Physalis philadelphica is a plant of the Solanaceae (nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde in Mexico, are a staple in Mexican cuisine. Tomatillos are grown throughout the Western Hemisphere. Some may think it is a tomato but it is not.[1]- courtesy of Wikipedia

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I follow the receipy and it taste bitter

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What an easy, delicious recipe! Will make over and over again! Thanks Daisy!