On Cooking Toni’s Chile Verde

I can't upload the videos :( 

This was a fantastic recipe, and my boyfriend said he loved the texture and that the taste wasn’t too bad either. Unfortunately, my overtly-honest boyfriend admitted that he wished the recipe was a bit spicier. The funny thing is that as I was making the salsa, I questioned the use of only two jalapenos. I’ve seen my family use various chilies when making salsa, and I wondered if I should add any more jalapenos or more red hot chili peppers since there is an abundance of them in the fridge an on our counter. Unfortunately, I convinced myself that it was probably not the best idea for me to screw up the recipe by adding my own ingredients. I wish I would have listened to myself because I would have loved it if Toni loved the platter the first time I made it. My mother-in-law tasted it as well, and apparently it was yummy. She even told people about it. Heck, I called my family to show off too. The next time I cook Chile Verde, I will do three things differently: First, I will add more chilies and leave their seeds on the salsa since that makes the dish spicier. Secondly, I will use less garlic, because even now as the left-overs sit cold in the fridge, there is a stronger smell of garlic than chili. And Finally, I will let the minced garlic and onion brown a little longer before adding the chicken broth and olive oil. Overall, I had a great time cooking it and I can’t wait to share some of it with my dear Education 578 group. Because I didn’t follow my intuition on adding more chilies on my Chile Verde platter, I decided to follow my own taste while making flour tortillas and meat loaf. It worked wonders for my meat loaf, wish I could say the same about the flour tortillas :/