Mike's Very Verde Salsa. 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. Great recipe for Mike's Chile Verde Salsa & Chips.

Happy Tomato Fresh Salsa is handcrafted out of all-natural (local when in season) ingredients and organic tomatoes. They are a true mom and pop business proudly based in the heart of Fort Worth, Texas. This was the salsa we least wanted to show up at the party. You can cook Mike's Very Verde Salsa using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mike's Very Verde Salsa

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

Most of our tasters found it to be watery and bland, and the few that detected something in there didn't like. Salsa Verde or Aji Verde is a spicy green sauce, mostly used in Peru as a side salsa to spice up meats, grilled food and many other dishes. The salsa has so many versions in Peru as well as in United States where Peruvian cuisine is becoming more popular lately. Steaks in Green Sauce (Salsa Verde) with Squash.

Mike's Very Verde Salsa step by step

Here's all you'll need! Hatch brand chilies is preferred..
If seeking a vegetarian option, reserve your tomatillo juices to thin your salsa. This, instead of chicken broth..
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..
° 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..
Pour salsa in a pot and add seasonings. Mix well..
Simmer for 15 minutes..
° 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!.
Serve hot or chilled with guacamole and sour cream to tame the heat. Also, with tortilla chips, tacos or burritos. Enjoy!.

Having grown up in a household where almost every guisado (everyday stews) had lots of vegetables in it, it's common for me to always add some sort of veggies to my dishes when cooking at home. And this recipe for steaks in green sauce is a good example of it. Homemade Roasted Tomatillo Salsa Verde is easy to make, but a very flavorful salsa or sauce recipe. Make a double batch so that you always have some on hand. Getting ready to make a batch of a tomatillo salsa verde.