Recipe by mollypaul
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.
Top Review by 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.
- 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 See How It's Made
- 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.