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.
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READY IN: 45mins
YIELD: 1 1/2 quarts
UNITS: US
INGREDIENTS
Nutrition- 2quarts water
- 1⁄2lb fresh tomatillo
- 1⁄2lb fresh serrano chili pepper
- 1lb roasted sandia green chili pepper
- 1⁄3bunch cilantro
- 3
- 1medium white onion, peeled and diced
- 2teaspoons salt
- 2tablespoons freshly squeezed lime juice
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DIRECTIONS
- 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.
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