Mike's Very Verde Salsa
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.
Mike's Very Verde Salsa
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.
Cooking Instructions
- 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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