Recipe: Perfect Mike's Chile Verde Salsa & Chips

Mike's Chile Verde Salsa & Chips. Mike shows how simple and easy it is to make this delicious salsa. Wash and dry your tomatillos and Hatch chiles. Rub them with oil (any oil is fine) and place in oven.

Mike's Chile Verde Salsa & Chips This is the ultimate green salsa. There are a number of ways to make an awesome salsa verde, or green sauce. Every Mexican restaurant has their own version. You can cook Mike's Chile Verde Salsa & Chips using 20 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Mike's Chile Verde Salsa & Chips

  1. Prepare of Chili Verde Salsa.
  2. Prepare 2 (12 oz) of Cans Tomatillos [drained].
  3. You need 1 tbsp of Dried Parsley [or 1/4 cup fresh].
  4. You need 1 lb of Hot Hatch Chopped Green Chili [drain & reserve juices].
  5. Prepare 2 tbsp of Dried Cilantro [or 1/2 cup fresh].
  6. Prepare 1 (4 oz) of Can Diced Chili.
  7. You need 3 of large Jalapeños [chopped & seeds removed].
  8. Prepare 1/2 tbsp of Black Pepper.
  9. You need 3 tbsp of Minced Or Pureed Garlic.
  10. It’s 1 of large White Onion [chopped].
  11. It’s 1 tbsp of Lime Juice.
  12. Prepare 1 tsp of Cumin.
  13. You need 1 tbsp of Sugar.
  14. Prepare 1 of large Avacado [optional].
  15. You need 1 tsp of Salt.
  16. Prepare of Tortilla Chips.
  17. You need 12 of Fresh Tortillas.
  18. You need 1 can of Spray Pam.
  19. It’s 1 Bottle of High Heat Oil.
  20. It’s 1 Bottle of Season Salt or Regular Salt Or Garlic Salt – Cayenne -.

Holmes Chile Verde Salsa can give you that savory southwest flavor you crave with the balanced blend of green chilies, tomatillos and jalapenos – yum! Ingredients: diced green chiles, tomatillos, vine-ripened tomatoes, chicken broth, roasted green chiles, onion, garlic, jalapenos, salt, serrano peppers, cider. This Mexican green salsa is vibrant, bold and full of fresh flavor! How to make tomatillo salsa verde?

Mike's Chile Verde Salsa & Chips instructions

  1. For the chili verde salsa.
  2. Dethaw and drain your 1 pound bucket of Bueno Hot Hatch Green Chili and reserve juices..
  3. 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..
  4. Drain both cans of Tomatillos and discard juices..
  5. Place all ingredients [except for reserved juices] in a blender and blend for 40 seconds..
  6. Place in a pot with a light splash of oil and simmer for 15 minutes. Chill again before serving..
  7. 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..
  8. 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..
  9. Your reserved Hatch Chili juices should be used as a thinner instead of water..
  10. Cut tortillas into 6 triangle pieces. Place on cookie sheet and spray tortilla triangles with Pam. Sprinkle with a seasoning of your choosing..
  11. For the tortilla chips.
  12. 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..
  13. 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..
  14. 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..

The good news about making salsa verde from scratch is that it's incredibly easy to make. Just pick up a batch of fresh tomatillos You can also always core chile peppers (remove the seeds) to reduce the heat. Recipe adapted from my friend Ita and Chef Remolina. They do love their green chiles in Colorado! I love slow cooked chile verde.

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