Tomatillo Salsa

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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.

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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!

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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.

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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!

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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!

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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

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I follow the receipy and it taste bitter

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

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This recipe was super simple to make and tasted totally authentic - it could be sold at any restaurant in Mexico! Just be sure to wash your hands after touching the tomatillo and jalapenos.

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This salsa was the bomb. It was excellent - I did add an extra jalapeno and served it with Pork Chops.

So happy to see Daisy on Foodnetwork again.