Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mike's chile verde salsa & chips. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mike shows how simple and easy it is to make this delicious salsa. Made with tomatillos, this green salsa is loaded with flavor and nutrition. Aqui otra receta mas de salsa,y esta salsa si se puede utilizar en la mayoria de tacos,espero les guste. **Nota!!
Mike's Chile Verde Salsa & Chips is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Mike's Chile Verde Salsa & Chips is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have mike's chile verde salsa & chips using 20 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Chile Verde Salsa & Chips:
- Make ready Chili Verde Salsa
- Make ready 2 (12 oz) Cans Tomatillos [drained]
- Take 1 tbsp Dried Parsley [or 1/4 cup fresh]
- Get 1 lb Hot Hatch Chopped Green Chili [drain & reserve juices]
- Make ready 2 tbsp Dried Cilantro [or 1/2 cup fresh]
- Get 1 (4 oz) Can Diced Chili
- Prepare 3 large Jalapeños [chopped & seeds removed]
- Make ready 1/2 tbsp Black Pepper
- Get 3 tbsp Minced Or Pureed Garlic
- Prepare 1 large White Onion [chopped]
- Get 1 tbsp Lime Juice
- Make ready 1 tsp Cumin
- Make ready 1 tbsp Sugar
- Prepare 1 large Avacado [optional]
- Take 1 tsp Salt
- Make ready Tortilla Chips
- Take 12 Fresh Tortillas
- Prepare 1 can Spray Pam
- Prepare 1 Bottle High Heat Oil
- Prepare 1 Bottle Season Salt or Regular Salt Or Garlic Salt - Cayenne -
I crave this salsa, and if I can't get Hatch chile, I will roast poblanos or even jalapenos. Anaheims are fine if you don't need the heat (I do). This is one of the best and easiest salsa verde recipes around. Pull up a chair and stick around for awhile, let's be friends and eat together! -Steph and Mike.
Steps to make Mike's Chile Verde Salsa & Chips:
- For the chili verde salsa
- Dethaw and drain your 1 pound bucket of Bueno Hot Hatch Green Chili and reserve juices.
- Taste test your Verde and add any additions you may desire. You can also add an avacado to your Verde Salsa whereby making it, "Salsa Verde con Aguacate." It's a delicious and creamy dip that tends to tame the spices. Just know that by doing so, your salsa won't have as much of a lasting shelf life as without it.
- Drain both cans of Tomatillos and discard juices.
- Place all ingredients [except for reserved juices] in a blender and blend for 40 seconds.
- Place in a pot with a light splash of oil and simmer for 15 minutes. Chill again before serving.
- Allow ingredients to marry overnight in the fridge for best flavor. If planning to make Chili Verde con Aguacate, do not blend in avacado until ready to serve.
- Authors Note: If you find your salsa has an acidic taste from the green tomatoes, simply add 1/4 tsp baking soda to your boiling salsa and stir in. Don't be alarmed if your salsa foams up and looks slightly discolored. Both will quickly dissipate. Add an additional 1/4 tsp baking soda if the taste is still too acidic for your taste.
- Your reserved Hatch Chili juices should be used as a thinner instead of water.
- Cut tortillas into 6 triangle pieces. Place on cookie sheet and spray tortilla triangles with Pam. Sprinkle with a seasoning of your choosing.
- For the tortilla chips
- Bake at 350° for 6-7 minutes but flip tortilla chips over at 4 minutes, spray again with Pam and season. Watch carefully at 5 minutes add they can burn quickly.
- If frying your tortilla chips, use room temperature tortillas and place 1 1/2" oil in a pan and fry for 2 minutes. Do not crowd chips. Drain on paper towels and season.
- If you find that your chips aren't firming up after your first small batch, [either baking or frying] dry your tortillas out slightly in the microwave. Or you can leave them out overnight uncovered.
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip! Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. The good news about making salsa verde from scratch is that it's incredibly easy to make.
So that is going to wrap this up for this special food mike's chile verde salsa & chips recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
