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Ingredients for Mike's Chile Verde Salsa & Chips:
- Give for Chili Verde Salsa
- Make ready 2 (12 oz) of Cans Tomatillos [drained]
- You need 1 tbsp of Dried Parsley [or 1/4 cup fresh]
- Require 1 lb for Hot Hatch Chopped Green Chili [drain & reserve juices]
- Get 2 tbsp Dried Cilantro [or 1/2 cup fresh]
- Take 1 (4 oz) of Can Diced Chili
- Take 3 large Jalapeños [chopped & seeds removed]
- Provide 1/2 tbsp Black Pepper
- Prepare 3 tbsp - Minced Or Pureed Garlic
- Take 1 for large White Onion [chopped]
- Give 1 tbsp of Lime Juice
- Require 1 tsp Cumin
- Get 1 tbsp of Sugar
- Prepare 1 for large Avacado [optional]
- Need 1 tsp for Salt
- Require Tortilla Chips
- Give 12 Fresh Tortillas
- Give 1 can for Spray Pam
- Require 1 Bottle - High Heat Oil
- Give 1 Bottle of Season Salt or Regular Salt Or Garlic Salt - Cayenne -
Mike's Chile Verde Salsa & Chips process:
- For the chili verde salsa
- Dethaw and drain your 1 pound bucket of Bueno Hot Hatch Green Chili and reserve juices.
- Taste test your Verde and add any additions you may desire. You can also add an avacado to your Verde Salsa whereby making it, "Salsa Verde con Aguacate." It's a delicious and creamy dip that tends to tame the spices. Just know that by doing so, your salsa won't have as much of a lasting shelf life as without it.
- Drain both cans of Tomatillos and discard juices.
- Place all ingredients [except for reserved juices] in a blender and blend for 40 seconds.
- Place in a pot with a light splash of oil and simmer for 15 minutes. Chill again before serving.
- Allow ingredients to marry overnight in the fridge for best flavor. If planning to make Chili Verde con Aguacate, do not blend in avacado until ready to serve.
- Authors Note: If you find your salsa has an acidic taste from the green tomatoes, simply add 1/4 tsp baking soda to your boiling salsa and stir in. Don't be alarmed if your salsa foams up and looks slightly discolored. Both will quickly dissipate. Add an additional 1/4 tsp baking soda if the taste is still too acidic for your taste.
- Your reserved Hatch Chili juices should be used as a thinner instead of water.
- Cut tortillas into 6 triangle pieces. Place on cookie sheet and spray tortilla triangles with Pam. Sprinkle with a seasoning of your choosing.
- For the tortilla chips
- Bake at 350° for 6-7 minutes but flip tortilla chips over at 4 minutes, spray again with Pam and season. Watch carefully at 5 minutes add they can burn quickly.
- If frying your tortilla chips, use room temperature tortillas and place 1 1/2" oil in a pan and fry for 2 minutes. Do not crowd chips. Drain on paper towels and season.
- If you find that your chips aren't firming up after your first small batch, [either baking or frying] dry your tortillas out slightly in the microwave. Or you can leave them out overnight uncovered.
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