This flavour-packed salsa is completely different than the tomato-based salsas. It has an unforgettable combination of chillies, tomatillos, coriander, garlic and lime. Adjust the heat according to your taste.
Fresh tomatillos and tinned Poblano chillies can be purchased in Hispanic speciality shops or online.
This salsa is of medium heat, if you like your salsa hotter, add more chillies.
I really liked this recipe. I am an avid tomato salsa recipe maker, but my husband has been asking me why I never use tomatillos. My response was that I've never used tomatillos ever in my life. Well, this was the lucky recipe I chose, and I'm glad I did. It was a great choice. Excellent flavor, and very easy to do. The serrano peppers were small, and after roasting, I couldn't get the skin off without tearing them apart, so I just threw them in the blender with skins on.... didn't notice one bit!! Will definitally make this again!! - 14 Jun 2010 (Review from Allrecipes US | Canada)
I liked it. I made it with 4 serrano peppers but next time I will add more (like the cook recommended) and leave some seeds in to give it more heat. - 31 May 2010 (Review from Allrecipes US | Canada)
This is the Holy Grail of Salsa Verdes. Be sure to use gloves to cut your peppers. I learned the hard way! Ouch. Recipe definitely worth it though!!! Best I have ever eaten. - 09 Nov 2010 (Review from Allrecipes US | Canada)