Steps to Make Favorite Mike's Very Verde Salsa

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Mike's Very Verde Salsa. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mike's Very Verde Salsa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Very Verde Salsa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's Very Verde Salsa is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Very Verde Salsa estimated approx 10 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Mike's Very Verde Salsa using 18 ingredients and 8 steps. Here is how you cook that.

Here in New Mexico we typically make this Salsa Verde from scratch. But, most don't have access to roasted Hatch Green Chilies or roasted tomatillos. However, you'll be able to easily locate these ingredients listed below in most US supermarkets.

Ingredients and spices that need to be Take to make Mike's Very Verde Salsa:

1. Salsa Verde
2. 1 can 28 oz Tomatillos [juices drained but juices reserved]
3. 1 can 4 oz Green Chilies [use juices]
4. 2 medium Or 4 Small Jalapeños [seeds in or out - rough chop]
5. 1 1/2 cup Vidalia Or White Onion [rough chop]
6. 1/2 cup Fresh Cilantro Leaves [packed]
7. 3/4 cup Fresh Rough Chopped Garlic [yup! you read that correctly!]
8. 1 tsp Ground Cumin
9. 1/2 tsp Lime Juice [optional]
10. 1/3 cup Chicken Broth [with sodium]
11. 1 tbsp Sugar [or more to taste]
12. 1/2 tsp Salt
13. Options
14. 1 large Avacado [smashed or blended]
15. 1/4 tsp Mexican Oregano Or Regular Oregano
16. Acid Reducers
17. 1/4 tsp Baking Soda [or more to taste]
18. 1/3 cup Of Your Favorite Green Salsa [you'll really want this addition to tame any acidity]

Steps to make 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!

While this is by no means the end all be guide to cooking quick and easy lunches it's excellent food for thought. The hope is that will get your own creative juices flowing so you may prepare wonderful lunches for your family without the need to do too horribly much heavy cooking in the process.

So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Award-winning Mike's Very Verde Salsa. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!