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Home Dish Mike's Very Verde Salsa

Mike's Very Verde Salsa

Name: How to cook Mike's Very Verde Salsa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Very Verde Salsa

Here in New Mexico we typically make this Salsa Verde from scratch. 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.

Ingredient

Food ration :

4 servings

Cooking time :

10 mins

1 can

28 oz Tomatillos [juices drained but juices reserved]

1 can

4 oz Green Chilies [use juices]

2 medium

Or 4 Small Jalapeños [seeds in or out - rough chop]

1 1/2 cup

Vidalia Or White Onion [rough chop]

1/2 cup

Fresh Cilantro Leaves [packed]

3/4 cup

Fresh Rough Chopped Garlic [yup! you read that correctly!]

1 tsp

Ground Cumin

1/2 tsp

Lime Juice [optional]

1/3 cup

Chicken Broth [with sodium]

1 tbsp

Sugar [or more to taste]

1/2 tsp

Salt

1 large

Avacado [smashed or blended]

1/4 tsp

Mexican Oregano Or Regular Oregano

1/4 tsp

Baking Soda [or more to taste]

1/3 cup

Of Your Favorite Green Salsa [you'll really want this addition to tame any acidity]

Cooking instructions

* Step 1

Here's all you'll need! Hatch brand chilies is preferred.

* Step 2

If seeking a vegetarian option, reserve your tomatillo juices to thin your salsa. This, instead of chicken broth.

* Step 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.

* Step 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.

* Step 5

Pour salsa in a pot and add seasonings. Mix well.

* Step 6

Simmer for 15 minutes.

* Step 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!