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Wow! This was some of the best salsa I’ve ever had. Sooooo flavorful!
Made this for dinner tonight, OMG AMAZING. I did roast my jalapeno and , garlic, ued Red Pepper Flakes in place of cayenne.
Anyone know if this recipe can be safely canned?
I don’t think there’s enough acid in it to water bath can it, but you should be able to pressure can it.
I loved this and can’t wait to make it again. Took it to a church picnic yesterday and it was gobbled up.
In my case, it didn’t taste “grilled” to me. It might be because my wife brought home corn cobs that were already shucked; they had to be grilled without the husks on. Next time I will try grilling the corn as specified. I think I will also try putting some soaked wood chips on my charcoal for some extra smoke.
Even without the grill flavor, it was delicious. Thanks for the recipe!
Made this yesterday for the World Cup game. Followed to a T – this was delicious! I pulsed it too much, so next time I will be cognizant of that so it stays somewhat chunky.
We make your salsa verde at least twice a month, so this was a fun change. Thank you!
This recipe looks like it would be fabulous! I actually prefer green salsas. Though I have to admit I have very little experience with using tomatillos. I am so envious of everyone who can use a grill! Sadly, using a grill is one of the no-nos of our apartment building. After reading everyone’s posts I am going to try some of the oven and stove top suggestions to give it a GO! Move over ‘red onions in seasoned rice vinegar’! You may have a new refrigerator buddy!
I am taken that this is a green salsa. I can visualize it on the appetizer table with the bowl of chips along side the traditional red salsa. Since it’s summer I am thinking barbecues. But it would fit in well at Xmas too.
Much agreed about the grill, although in lieu of using one, the tomatillos can be broiled. I’d also suggest dry-roasting the garlic (in its papery skin) and chilies on a medium-hot comal (or cast iron pan) for extra-roasty flavor. After the chills and garlic are blackened on all sides, let them cool before removing the skins. ¡Sabroso! Muchas gracias.
Love this salsa! I usually roast my tomatillos and corn in the oven. Now I have to try it outside!!! Thanks for the recipe!
Would it be too weird to have a salsa with grilled tomatoes and grilled tomatillos? err…I know very little about cooking.
This sounds pretty good. We love grilled corn on the cob. This recipe makes quite a lot. Any idea how long it would last in the fridge? Would it freeze well? Thanks.