CHUY’S RESTAURANT HATCH GREEN CHILE SALSA
Source: Chuy’s Restaurant
Yield: 1 1/2 quarts
2 qt. water
1/2 lb. fresh tomatillos (see cook’s note)
1/2 lb. fresh serrano chile peppers (see cook’s note)
1 lb. roasted Sandia green chile peppers
1/3 bunch cilantro
3 medium cloves garlic, peeled
1 medium white onion, peeled and diced
2 T. salt
2 T. freshly squeezed lime juice
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.
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
Presentation: Serve with chips, tortillas or in recipes
calling for salsa. Can be stored in a sealed container for
4 days in the refrigerator.
Nutritional information (per 1/2 cup): 16 calories,
0.18 grams fat, no saturated fat, no cholesterol,
535 milligrams sodium, 10 percent calories from fat