Mike's Very Verde Salsa

Name: Mike's Very Verde Salsa
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 can 28 oz Tomatillos [juices drained but juices reserved]; 1 can 4 oz Green Chilies [use juices]; 2 medium Or 4 Small Jalapeños [seeds in or out - rough chop]; 1 1/2 cup Vidalia Or White Onion [rough chop]; 1/2 cup Fresh Cilantro Leaves [packed]; 3/4 cup Fresh Rough Chopped Garlic [yup! you read that correctly!]; 1 tsp Ground Cumin; 1/2 tsp Lime Juice [optional]; 1/3 cup Chicken Broth [with sodium]; 1 tbsp Sugar [or more to taste]; 1/2 tsp Salt; 1 large Avacado [smashed or blended]; 1/4 tsp Mexican Oregano Or Regular Oregano; 1/4 tsp Baking Soda [or more to taste]; 1/3 cup Of Your Favorite Green Salsa [you'll really want this addition to tame any acidity]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

10 mins

4 servings

Salsa Verde
1 can28 oz Tomatillos [juices drained but juices reserved]
1 can4 oz Green Chilies [use juices]
2 mediumOr 4 Small Jalapeños [seeds in or out - rough chop]
1 1/2 cupVidalia Or White Onion [rough chop]
1/2 cupFresh Cilantro Leaves [packed]
3/4 cupFresh Rough Chopped Garlic [yup! you read that correctly!]
1 tspGround Cumin
1/2 tspLime Juice [optional]
1/3 cupChicken Broth [with sodium]
1 tbspSugar [or more to taste]
1/2 tspSalt
Options
1 largeAvacado [smashed or blended]
1/4 tspMexican Oregano Or Regular Oregano
Acid Reducers
1/4 tspBaking Soda [or more to taste]
1/3 cupOf Your Favorite Green Salsa [you'll really want this addition to tame any acidity]

Saved

Steps

10 mins

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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MMOBRIEN @cook_2891564

on August 27, 2015 00:51

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Salsa Chilies Jalapeño White Onion Tomatillo Cilantro Lime Avocado Chicken Garlic

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Mike's Very Verde Salsa

Mike's Very Verde Salsa

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