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