Comments on: Green Salsa with Tomatillo, Cilantro and Lime

By: Marla

Marla — Wed, 21 Oct 2009 22:23:02 +0000

I used to eat this in Hot Springs,AR at a Mexican Restruant. I don’t think they roasted any of it because it was green without any dark pieces. It is the best salsa I have ever eaten. Can’t wait to try it.

By: Luke

Luke — Wed, 30 Sep 2009 13:34:47 +0000

Awesome! We just cooked a batch this weekend. Green salsa has to be the best way to impress and gain friends.

By: Michael Pipkins

Michael Pipkins — Tue, 29 Sep 2009 19:26:27 +0000

Nice.
I finally perfected my own red salsa recipe and now I’m ready to Go-Green. All Hail the Tomatillo!!

By: Luke

Luke — Fri, 13 Feb 2009 03:40:16 +0000

I grew peppers last summer, and I found out that it helps to use a paintbrush to pollinate the flowers. I am not sure if the same is true for tomatillo. They may self pollinate.

By: Vicki

Vicki — Thu, 12 Feb 2009 18:10:23 +0000

Hello Grills n Thrills,

I live in a cold climet area and what I have learned is that you have to start the seeds indoors 8 week bfore the last frost.
Otherwise the growing season it too short you will get the flowers but not enought time to produce fruit.
I hope this is helpfull.

Try something new

By: Columbus Foodie » Blog Archive » August 2008 Roundup

Columbus Foodie » Blog Archive » August 2008 Roundup — Tue, 16 Sep 2008 15:10:36 +0000

[...] from Closet Cooking, Sweet Potato and Chevre Bread from Cook (almost) Anything at Least Once, Green Salsa with Tomatillo, Cilantro and Lime from Cookography, Sweet & Sour Chicken from The Crepes of Wrath, Athenian Orzo and Shrimp from [...]

By: What’s Cooking? Green Salsa « Sassymonkey

What’s Cooking? Green Salsa « Sassymonkey — Wed, 27 Aug 2008 16:50:19 +0000

[...] What’s Cooking? Green Salsa August 27, 2008 Filed under: What’s for Dinner? — sassymonkey @ 11:48 am I’ve been trying new recipes on a fairly regular basis but I haven’t been blogging about them because I suck like that sometimes. So today I’m bringing you some Green Salsa with Tomatillos, Cilantro and Lime. [...]

By: Luke

Luke — Mon, 11 Aug 2008 03:39:19 +0000

Hi Karla, you have emboldened my to try fresh(not broiled) tomatillo on things! Your dish sounds great.

By: Karla

Karla — Sun, 10 Aug 2008 08:42:35 +0000

Wow… this must be the dawn of the Tomatillo. A couple months ago I began buying La Costena green salsa only to learn later that it was actually the tomatillo that gave it, it’s wonderful flavor.

Then a couple of days ago, I, like you, decided to no longer be afraid and bought some fresh tomatillos. This is how I’ve been eating them.

After preparing some guacamole (1 whole avocado) with a clove of garlic, nice dash of salt, sprinkle of fresh ground pepper and a 1/4 cup of green salsa. Mix well
I spread it liberally atop a couple of warmed (microwave 10-15 sec each side) Perico tostada shells.

Get a small can of salmon, break it up into a bowl, squeeze a couple of limes juice on it. Mix well spread on top of tostadas.

THEN… take a couple of Wonderful, fresh TOMATILLOS, dice them, salt them, spread them liberally atop the tostadas and you’ve got yourself a healthy, tasty, filling meal.

Cheers to the Tomatillo!!!!!!!
KayLaLa Jahboyz3@aol.com

By: Julie

Julie — Thu, 07 Aug 2008 12:51:06 +0000

Just discovered your blog. Beautiful photographs! And I like the name.

By: Johnna Knows Good Food

Johnna Knows Good Food — Wed, 06 Aug 2008 19:22:20 +0000

I like this recipe and cilantro is one of my favorite ingredients to use in salsa recipes;-) good stuff.

By: Gills n Thrills

Gills n Thrills — Mon, 04 Aug 2008 15:10:02 +0000

I’ve been growing these, and my plant has lots of flowers, but it has yet to bear fruit.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Sun, 03 Aug 2008 21:20:46 +0000

The tomatillo salsa is calling, “Hey, what you going to put me on?” I get excited just thinking about the possibilities.

By: Kevin

Kevin — Sun, 03 Aug 2008 18:50:29 +0000

Tomatillo salsa is really tasty!