Salsa Verde

8-12 serranos is way too many unless you really love heat. My wife and I both really like spicy food and 2-3 in this is about right. I would probably recommend this with 1-2 jalapenos and 1 Serrano.

Made per recipe but forgot cilantro. No matter, salsa was off the hook delicious. Due to the paucity of cooking instructions I heavily caramelized the onion, tomatillos, and chiles, all to delicious effect. I made this for the cheesy bean recipe, but the salsa is a stand-alone winner.

I added 8 serrano peppers and it was WAY spicy! Added another pound of tomatillos and even then, found it quite spicy.

Use fewer chilis for a sweeter salsa. I love the heat but my wife and daughter not so much. Instead of serranos, I used three large jalapenos, and they both loved it.

I liked this method of making tomatillo sauce and it worked for me for the most part. It was a bit thin after blending so I put back in the same pan to thicken a bit. Also 8-12 tomatillos would probably kill me! I used one jalapeño.

I used 8 chiles so it wouldn't get too spicy for me. It nearly burned my taste buds right off! Maybe i was supposed to take out the seeds? Or my chiles were on the larger side? Otherwise the flavor was good and will try it again.

I uh made this and it was incredibly spicy - I think maybe I should’ve taken the seeds out or my serranos were much hotter than normal - still I love it but no one else will eat here

I had 1# of tomatillos in the freezer from the garden so I made the salsa verde. First time cooking with Serrano peppers. The aerosolized pepper is awesomely strong. I had the exhaust fan going full speed & had to open the door to move more fresh air in, we’re talking below freezing temperatures here in MN. Figure it must be what pepper spray is made from. Maybe just use the store bought salsa for safety.

Lower to 1 tbs oil, broil on low for 20 min then switch to high for 5 min

I also roasted the veg at 420 for about 25 minutes. It was great. I only had scallions, which meant the onioniness was quite light, so next time I'll be sure to get a whole half of an onion instead. I used the juice of one lime and doubled the garlic.

This recipe has upped my home tacos game immensely. I’ve enjoyed using it while simmering shredded chicken thighs, making guacamole, saucing up my breakfast tacos, or even as a quick salad dressing for a less sad desk lunch!

grilled the tomatillos, peppers, and onion before blitzing - ez and delish.

After blending I would fry the sauce in olive oil. I would do the original sauté without any oil in a cast iron pan.

cooking the tomatillos releases all their flavor and softens them into an unctuous deliciousness....I don't recall anyone in mexico using them raw. They are often boiled to softness and then used.