Chuy's Restaurant Hatch Green Chili Salsa |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Source: Steve Stanley, Chuy's Restaurant Cook's note: Tomatillos look like small green tomatoes with a papery, round husk. To adjust the heat of the salsa, use more or fewer serrano chiles, as desired. Chilling time not included in the preparation time. Ingredients:
2 quarts water |
1/2 lb fresh tomatillo |
1/2 lb fresh serrano chili pepper |
1 lb roasted sandia green chili pepper |
1/3 bunch cilantro |
3 medium garlic cloves, peeled |
1 medium white onion, peeled and diced |
2 teaspoons salt |
2 tablespoons freshly squeezed lime juice |
Directions:
1. Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
2. Bring to boil and simmer for 30 minutes.
3. Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
4. Add 1/2 of the strained liquid to blender and blend until smooth.
5. Add lime juice and salt and blend 30 seconds.
6. Chill before serving.
7. Presentation: Serve with chips, tortillas or in recipes calling for salsa.
8. Can be stored in a sealed container for 4 days in the refrigerator.
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