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Mike's Chile Verde Salsa & Chips Recipe

Mike's Chile Verde Salsa & Chips Recipe
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Cooking Time : 35 minutes
Serving : 6
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Prepare the ingredients before making Mike's Chile Verde Salsa & Chips in your home. Then, follow these steps below to serve Mike's Chile Verde Salsa & Chips for your family or friends.

Ingredients: Mike's Chile Verde Salsa & Chips

  • Chili Verde Salsa
  • 2 12 oz Cans Tomatillos [drained]
  • 1 lb Hot Hatch Chopped Green Chili [drain & reserve juices]
  • 2 tbsp Dried Cilantro [or 1/2 cup fresh]
  • 1 tbsp Dried Parsley [or 1/4 cup fresh]
  • 3 large Jalape├▒os [chopped & seeds removed]
  • 1 4 oz Can Diced Chili
  • 3 tbsp Minced Or Pureed Garlic
  • 1 large White Onion [chopped]
  • 1/2 tbsp Black Pepper
  • 1 tbsp Lime Juice
  • 1 tbsp Sugar
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 large Avacado [optional]
  • Tortilla Chips
  • 12 Fresh Tortillas
  • 1 can Spray Pam
  • 1 Bottle High Heat Oil
  • 1 Bottle Season Salt or Regular Salt Or Garlic Salt - Cayenne - Chili Pepper.

How to Make Mike's Chile Verde Salsa & Chips

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Mike's Chile Verde Salsa & Chips in your home by yourself.

    Step 1
  • FOR THE CHILI VERDE SALSA
  • Step 2
  • Dethaw and drain your 1 pound bucket of Bueno Hot Hatch Green Chili and reserve juices.
  • Step 3
  • Drain both cans of Tomatillos and discard juices.
  • Step 4
  • Place all ingredients [except for reserved juices] in a blender and blend for 40 seconds.
  • Step 5
  • 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.
  • Step 6
  • Place in a pot with a light splash of oil and simmer for 15 minutes. Chill again before serving.
  • Step 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.
  • Step 8
  • Your reserved Hatch Chili juices should be used as a thinner instead of water.
  • Step 9
  • Authors Note: If you find your salsa has an acidic taste from the green tomatoes, simply add 1/4 top 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.
  • Step 10
  • FOR THE TORTILLA CHIPS
  • Step 11
  • Cut tortillas into 6 triangle pieces. Place on cookie sheet and spray tortilla triangles with Pam. Sprinkle with a seasoning of your choosing.
  • Step 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.
  • Step 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.
  • Step 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.
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