Title: Hatch Green Chili Salsa From Chuy’s Restaurant
Categories: Appetizers, Mexican
Yield: 4 Servings
1/2 lb Fresh tomatillos, husked &
Chopped
1/2 lb Serrano chilies, seeded &
Chopped
1 lb Roasted Sandia green chilies
Seeded & chopped
1/3 bn Fresh cilantro, chopped
3 Garlic cloves, chopped
1 md Onion, diced
2 qt Water
2 tb Salt
3 tb 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
Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann
on Jan 24, 1998