Hatch green chili salsa from chuy's restaurant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh tomatillos, husked & |
| Chopped | ||
| ½ | pounds | Serrano chilies, seeded & |
| Chopped | ||
| 1 | pounds | Roasted Sandia green chilies |
| Seeded & chopped | ||
| ⅓ | bunch | Fresh cilantro, chopped |
| 3 | Garlic cloves, chopped | |
| 1 | medium | Onion, diced |
| 2 | quarts | Water |
| 2 | tablespoons | Salt |
| 3 | tablespoons | Fresh-squeezed lime juice |
Directions
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