Chuy's Restaurant Hatch Green Chili Salsa

Molly53's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1.5 quarts

• 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.

Reviews

[mrweiler]

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.

[Chef #242098]

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.