Mike's Chile Verde Salsa & Chips
Mike's Chile Verde Salsa & Chips

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's chile verde salsa & chips. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mike's Chile Verde Salsa & Chips is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Mike's Chile Verde Salsa & Chips is something which I’ve loved my whole life.

Buy Now And Pay Later With Klarna & Clearpay. Don't Miss Out On Your Favourite Brands! 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." The best salsa verde recipe made with tomatillos and serrano peppers.

To begin with this recipe, we must first prepare a few ingredients. You can have mike's chile verde salsa & chips using 20 ingredients and 14 steps. Here is how you cook that.

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

Chile verde is probably Meathead's favorite, he always orders it at our favorite local Mexican restaurant. You can make your Hatch Chile Salsa Verde in the blender or you can use a molcajete. Do this slowly so as to not overflow the molcajete. At the very end, add the hatch chiles and chopped cilantro for some freshness.

Instructions to make Mike's Chile Verde Salsa & Chips:
  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.

Do this slowly so as to not overflow the molcajete. At the very end, add the hatch chiles and chopped cilantro for some freshness. In a large dutch oven, saute the onion and garlic until onions are translucent. There's truly no better—and easier—time of year to eat seasonal. Next >> If you ever wanted to know how to make the "good stuff", now you know.

So that’s going to wrap it up for this special food mike's chile verde salsa & chips recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!