Chuy's Restaurant Hatch Green Chili Salsa

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.

• Ready In: 45 mins
• Yields: 1 1/2 quarts

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.