Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, mike's very verde salsa. One of my favorites. For mine, I will 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 foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Mike's Very Verde Salsa is something that I have loved my whole life. They’re fine and they look fantastic.

Perfect for tacos, enchiladas, or to make any Mexican dish a bit. Here is my easy recipe for roasted tomatillo salsa. You could also boil these ingredients to make a really good salsa. When it comes to salsa, my favorite one has to be Salsa Verde.

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

The ingredients needed to make Mike's Very Verde Salsa:

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

If you love to kick up your favorite dishes - this is the perfect sauce! It is very easy, fast and delicious! This salsa verde is fresh, bright, and not too salty like those store-bought versions. Sometimes I have to remind myself that simple is best.

Steps 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!

This salsa verde is fresh, bright, and not too salty like those store-bought versions. Sometimes I have to remind myself that simple is best. This salsa was originally a component in a seven-layer dip concept, but the salsa blew the dip out of the water. The best salsa verde recipe made with tomatillos and jalapeno peppers. Serve it up as a Tomatillos are Key to a Great Salsa Verde Recipe.

So that is going to wrap it up with this special food mike's very verde salsa recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!