Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's chile verde salsa & chips. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Mike's Chile Verde Salsa & Chips is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mike's Chile Verde Salsa & Chips is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready Chili Verde Salsa
- Prepare Cans Tomatillos [drained]
- Make ready Dried Parsley [or 1/4 cup fresh]
- Prepare Hot Hatch Chopped Green Chili [drain & reserve juices]
- Make ready Dried Cilantro [or 1/2 cup fresh]
- Prepare Can Diced Chili
- Prepare large Jalapeños [chopped & seeds removed]
- Get Black Pepper
- Prepare Minced Or Pureed Garlic
- Get large White Onion [chopped]
- Get Lime Juice
- Take Cumin
- Take Sugar
- Get large Avacado [optional]
- Prepare Salt
- Make ready Tortilla Chips
- Prepare Fresh Tortillas
- Take Spray Pam
- Take High Heat Oil
- Make ready Season Salt or Regular Salt Or Garlic Salt - Cayenne -
Instructions 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.
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 am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
