Tomatillo salsa from Amá: A Modern Tex-Mex Kitchen (page 43) by Josef Centeno and Betty Hallock

  • shallots
  • cilantro
  • tomatillos
  • serrano chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on April 17, 2021

    Very tasty. Made for the albondigas. Sukhi pointed out that tomatillos (which might not have been quite ripe enough?) had a lovely amchoor type flavor. Roasting took a bit longer because of lack of ripeness...

  • Frenchfoodie on August 10, 2020

    Made it for the green enchilladas and it worked well, even with canned tomatillos (well drained, grilled to char lightly) though I am sure fresh would be much better.

  • SheilaS on August 08, 2020

    I've made some other tomatillo salsas that boil the tomatillos and like this roasted version better. I love having a tangy green sauce like this on hand.

  • patioweather on March 18, 2020

    This is the way I've always made my salsa verde, although I usually use jalapenos rather than serrano because they are more readily available. This recipe was easy and delicious. My guests raved about it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.