Hatch green chili salsa from chuy's restauran

Yield: 4 Servings

Measure Ingredient
½ pounds Fresh tomatillos, husked &
\N \N Chopped
½ pounds Serrano chilies, seeded &
\N \N Chopped
1 pounds Roasted Sandia green chilies
\N \N Seeded & chopped
⅓ bunch Fresh cilantro, chopped
3 \N Garlic cloves, chopped
1 medium Onion, diced
2 quarts Water
2 tablespoons Salt
3 tablespoons Fresh-squeezed lime juice

Put all ingredients except salt and lime Juice in a large kettle and bring to a light boil. Cook for 30 minutes. Strain into large bowl Place solid ingredients in blender. Add half (about 3 cups) of the strained liquid. Blend until smooth (You may, have to do this in batches ) Add lime juice and salt and blend for 30 seconds. Chill and serve. Makes about 2 quarts.

Chuy's Restaurant, Dallas, TX and the Dallas Morning News 8/21/96 Typos by Bobbie Beers

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