Mike's Chile Verde Salsa & Chips

• 2 12 oz Cans Tomatillos drained
• 1 lb Hot Hatch Chopped Green Chili drain & reserve juices
• 2 tbsp Dried Cilantro or 1/2 cup fresh
• 1 tbsp Dried Parsley or 1/4 cup fresh
• 3 large Jalapenos chopped & seeds removed
• 1 4 oz Can Diced Chili
• 3 tbsp Minced Or Pureed Garlic
• 1 large White Onion chopped
• 1/2 tbsp Black Pepper
• 1 tbsp Lime Juice
• 1 tbsp Sugar
• 1 tsp Cumin
• 1 tsp Salt
• 1 large Avacado optional
• 12 Fresh Tortillas
• 1 can Spray Pam
• 1 Bottle High Heat Oil
• 1 Bottle Season Salt or Regular Salt Or Garlic Salt - Cayenne - Chili Pepper.

1. FOR THE CHILI VERDE SALSA
2. Dethaw and drain your 1 pound bucket of Bueno Hot Hatch Green Chili and reserve juices.
3. Drain both cans of Tomatillos and discard juices.
4. Place all ingredients except for reserved juices in a blender and blend for 40 seconds.
5. Taste test your Verde and add any additions you may desire.
6. You can also add an avacado to your Verde Salsa whereby making it, "Salsa Verde con Aguacate."
7. It's a delicious and creamy dip that tends to tame the spices.
8. Just know that by doing so, your salsa won't have as much of a lasting shelf life as without it.
9. Place in a pot with a light splash of oil and simmer for 15 minutes.
10. Chill again before serving.
11. Allow ingredients to marry overnight in the fridge for best flavor.
12. If planning to make Chili Verde con Aguacate, do not blend in avacado until ready to serve.
13. Your reserved Hatch Chili juices should be used as a thinner instead of water.
14. Authors Note: If you find your salsa has an acidic taste from the green tomatoes, simply add 1/4 top baking soda to your boiling salsa and stir in.
15. Don't be alarmed if your salsa foams up and looks slightly discolored.
16. Both will quickly dissipate.
17. Add an additional 1/4 tsp baking soda if the taste is still too acidic for your taste.
18. FOR THE TORTILLA CHIPS
19. Cut tortillas into 6 triangle pieces.
20. Place on cookie sheet and spray tortilla triangles with Pam.
21. Sprinkle with a seasoning of your choosing.
22. Bake at 350 for 6-7 minutes but flip tortilla chips over at 4 minutes, spray again with Pam and season.
23. Watch carefully at 5 minutes add they can burn quickly.
24. If frying your tortilla chips, use room temperature tortillas and place 1 1/2" oil in a pan and fry for 2 minutes.
25. Do not crowd chips.
26. Drain on paper towels and season.
27. 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.
28. Or you can leave them out overnight uncovered.

hatch, cilantro, parsley , jalapenos chopped, garlic, white onion, black pepper, lime juice, sugar, cumin, salt, avacado optional, fresh tortillas, oil, salt

Taken from cookpad.com/us/recipes/367981-mikes-chile-verde-salsa-chips (may not work)