Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's chile verde salsa & chips. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mike's Chile Verde Salsa & Chips is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Mike's Chile Verde Salsa & Chips is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare Chili Verde Salsa
- Take 2 (12 oz) Cans Tomatillos [drained]
- Prepare 1 tbsp Dried Parsley [or 1/4 cup fresh]
- Make ready 1 lb Hot Hatch Chopped Green Chili [drain & reserve juices]
- Prepare 2 tbsp Dried Cilantro [or 1/2 cup fresh]
- Get 1 (4 oz) Can Diced Chili
- Get 3 large Jalapeños [chopped & seeds removed]
- Make ready 1/2 tbsp Black Pepper
- Make ready 3 tbsp Minced Or Pureed Garlic
- Make ready 1 large White Onion [chopped]
- Prepare 1 tbsp Lime Juice
- Get 1 tsp Cumin
- Take 1 tbsp Sugar
- Get 1 large Avacado [optional]
- Take 1 tsp Salt
- Get Tortilla Chips
- Make ready 12 Fresh Tortillas
- Prepare 1 can Spray Pam
- Take 1 Bottle High Heat Oil
- Make ready 1 Bottle Season Salt or Regular Salt Or Garlic Salt - Cayenne -
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.
So that is going to wrap it up with this exceptional food mike's chile verde salsa & chips recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
