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Mike's Very Verde Salsa

How to Making Recipes Mike's Very Verde Salsa using 18 ingredients and 8 steps

Mike's Very Verde Salsa - But, most don't have access to roasted Hatch Green Chilies or roasted tomatillos. However, you'll be able to easily locate these ingredients listed below in most US supermarkets. The best salsa verde recipe made with tomatillos and jalapeno peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.

Mike's Very Verde Salsa

Every Mexican restaurant has their own version and I have yet to encounter a bad one.

The first step in making the recipe is to prepare the vegetables.

You can cook Mike's Very Verde Salsa using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients make Mike's Very Verde Salsa

  1. You need Salsa Verde.
  2. Prepare 1 can 28 oz Tomatillos [juices drained but juices reserved].
  3. You need 1 can 4 oz Green Chilies [use juices].
  4. Prepare 2 medium Or 4 Small Jalapeños [seeds in or out - rough chop].
  5. Prepare 1 1/2 cup Vidalia Or White Onion [rough chop].
  6. Prepare 1/2 cup Fresh Cilantro Leaves [packed].
  7. Prepare 3/4 cup Fresh Rough Chopped Garlic [yup! you read that correctly!].
  8. Prepare 1 tsp Ground Cumin.
  9. It's 1/2 tsp Lime Juice [optional].
  10. Prepare 1/3 cup Chicken Broth [with sodium].
  11. Prepare 1 tbsp Sugar [or more to taste].
  12. You need 1/2 tsp Salt.
  13. It's Options.
  14. It's 1 large Avacado [smashed or blended].
  15. You need 1/4 tsp Mexican Oregano Or Regular Oregano.
  16. Prepare Acid Reducers.
  17. Prepare 1/4 tsp Baking Soda [or more to taste].
  18. Prepare 1/3 cup Of Your Favorite Green Salsa [you'll really want this addition to tame any acidity].

Mike's Very Verde Salsa step by step

  1. Here's all you'll need! Hatch brand chilies is preferred..
  2. If seeking a vegetarian option, reserve your tomatillo juices to thin your salsa. This, instead of chicken broth..
  3. Rough chop your vegetables. Pull seeds from jalapeños if you want to reduce the spiciness. Pour your tomatillos and chicken broth in your blender first. It'll help your salsa blend easier..
  4. ° Blend until desired consistency. ° If opting for a creamy avacado salsa - blend or smash avacado separately and mix it in your salsa once salsa has cooled..
  5. Pour salsa in a pot and add seasonings. Mix well..
  6. Simmer for 15 minutes..
  7. ° If you feel your salsa is too acidic due to the tomatillos, jalapeños and chiles, while salsa is at a high simmer - add 1/4 tsp Baking Soda. Mix well. Your salsa will foam up but she'll settle right down. Add another 1/4 tsp at a time until you're satisfied with the acidity. ° Definitely add 1/3 cup of your favorite green purchased salsa! And, it's not cheating! It has preservatives that will tame the acid considerably. Add it last as your salsa cools down. Pedros is a great brand! Spicy but delicious!.
  8. Serve hot or chilled with guacamole and sour cream to tame the heat. Also, with tortilla chips, tacos or burritos. Enjoy!.

Mike's Very Verde Salsa - This will prevent the garlic from burning. Roast only half of the cilantro. It might get kind of crispy but that's ok. Leave the other half of the cilantro to be blended in fresh. If you ever wanted to know how to make the "good stuff", now you know. Here is one of the most traditional New Mexican salsa recipes that you can find. Very simple to make, and very tasty. Thank you and good luck