Prep 15 mins
Cook 30 mins
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.
- 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
- Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
- Bring to boil and simmer for 30 minutes.
- Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
- Add 1/2 of the strained liquid to blender and blend until smooth.
- Add lime juice and salt and blend 30 seconds.
- Chill before serving.
- Presentation: Serve with chips, tortillas or in recipes calling for salsa.
- Can be stored in a sealed container for 4 days in the refrigerator.
This is a very tasty recipe for salsa., especially with heavily roasted hatch chili peppers. I use half the water called for in the recipe and only 2 serrano peppers. I seed all peppers and the end result is a slightly heated salsa. The recipe does call for 2 teaspoons of salt which is right on.
This was easy and tasted great with the exception that it was too salty. DO NOT USE 2TBSP OF SALT. I plan to use 2 tsp next time and go from there.