Mike's Very Verde Salsa
Mike's Very Verde Salsa

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, mike's very verde salsa. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's Very Verde Salsa is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Mike's Very Verde Salsa is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook mike's very verde salsa using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mike's Very Verde Salsa:
  1. Take Salsa Verde
  2. Make ready 1 can 28 oz Tomatillos [juices drained but juices reserved]
  3. Make ready 1 can 4 oz Green Chilies [use juices]
  4. Get 2 medium Or 4 Small Jalapeños [seeds in or out - rough chop]
  5. Get 1 1/2 cup Vidalia Or White Onion [rough chop]
  6. Prepare 1/2 cup Fresh Cilantro Leaves [packed]
  7. Take 3/4 cup Fresh Rough Chopped Garlic [yup! you read that correctly!]
  8. Make ready 1 tsp Ground Cumin
  9. Make ready 1/2 tsp Lime Juice [optional]
  10. Get 1/3 cup Chicken Broth [with sodium]
  11. Prepare 1 tbsp Sugar [or more to taste]
  12. Prepare 1/2 tsp Salt
  13. Prepare Options
  14. Make ready 1 large Avacado [smashed or blended]
  15. Take 1/4 tsp Mexican Oregano Or Regular Oregano
  16. Take Acid Reducers
  17. Get 1/4 tsp Baking Soda [or more to taste]
  18. Take 1/3 cup Of Your Favorite Green Salsa [you'll really want this addition to tame any acidity]
Instructions to make Mike's Very Verde Salsa:
  1. Here's all you'll need! Hatch brand chilies is preferred.
  2. If seeking a vegetarian option, reserve your tomatillo juices to thin your salsa. This, instead of chicken broth.
  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.
  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.
  5. Pour salsa in a pot and add seasonings. Mix well.
  6. Simmer for 15 minutes.
  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!
  8. Serve hot or chilled with guacamole and sour cream to tame the heat. Also, with tortilla chips, tacos or burritos. Enjoy!

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