Mike's Very Verde Salsa!

Name: Mike's Very Verde Salsa!
Ingredients: 1 can 28 oz Tomatillos [juices drained but juices reserved]; 1 can 4 oz Green Chilies [use juices]; 2 medium Or 4 Small Jalapenos [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]

15 ingredients

26 steps

Ingredients

1 can 28 oz Tomatillos [juices drained but juices reserved]
1 can 4 oz Green Chilies [use juices]
2 medium Or 4 Small Jalapenos [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]

Directions

1

Here's all you'll need!
2

Hatch brand chilies is preferred.
3

If seeking a vegetarian option, reserve your tomatillo juices to thin your salsa.
4

This, instead of chicken broth.
5

Rough chop your vegetables.
6

Pull seeds from jalapenos if you want to reduce the spiciness.
7

Pour your tomatillos and chicken broth in your blender first.
8

It'll help your salsa blend easier.
9

Blend until desired consistency.
10

If opting for a creamy avacado salsa - blend or smash avacado separately and mix it in your salsa once salsa has cooled.
11

Pour salsa in a pot and add seasonings.
12

Mix well.
13

Simmer for 15 minutes.
14

If you feel your salsa is too acidic due to the tomatillos, jalapenos and chiles, while salsa is at a high simmer - add 1/4 tsp Baking Soda.
15

Mix well.
16

Your salsa will foam up but she'll settle right down.
17

Add another 1/4 tsp at a time until you're satisfied with the acidity.
18

Definitely add 1/3 cup of your favorite green purchased salsa!
19

And, it's not cheating!
20

It has preservatives that will tame the acid considerably.
21

Add it last as your salsa cools down.
22

Pedros is a great brand!
23

Spicy but delicious!
24

Serve hot or chilled with guacamole and sour cream to tame the heat.
25

Also, with tortilla chips, tacos or burritos.
26

Enjoy!