If you are lucky enough to get your hands on fresh tomatillos or even a tin or two at a Mexican grocery store - it's well worth making this salsa. Adds a whole new flavour to tacos or fajitas.
Great salsa! For a different spin on it, try oven broiling the tomatillos, peppers, onion and garlic until slightly charred. Then puree. I usually add some chopped fresh cilantro and a couple squeezes of lime juice too! - 24 Aug 2009 (Review from Allrecipes US | Canada)
This is my salsa verde. I noticed the amount of water need in this recipe is missing, you should start with 1 cup of water, it shoud be absorbed by the time the tomatillos are golden brown. Also some people like to add 1 bunch of chopped cilantro, and a squeeze of lime. But I like mine just how it is. Also if you want a smoother version you could put it through the strainer after you blend it to get the seeds out. Also if you dont want it that spicy you can use different chilies. Jalapenos work well. Also, do not drain the water, it should be mostly absorbed by the time your tomatillos are browned. - 23 Sep 2009 (Review from Allrecipes US | Canada)
I made the recipe as written, and I thought it was bland and salty. That's why I'm giving it 3 Stars as written. It wasn't spicy, which is how I like my salsa. It's how I believe it should be. I've been eating salsa since I was a kid, and put that awesome goodness on almost anything, lol. I thought it had potential, and after the changes I made, it's now a 5 in my house. I increased the amount of peppers, added cilantro, and reduced the salt. This salsa had way too much salt. I add about 1.5 tsp, sometimes 2 tsp. - 15 Apr 2011 (Review from Allrecipes US | Canada)