Chuy's Hatch Green Chile Salsa

Miss Annie's Note:

This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a week or more. I have not made this recipe, so times are an estimate.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 2 Quarts

• ½ lb fresh tomatillo , husked and chopped
• ½ lb serrano chili , seeded and chopped
• 1 lb sandia green chilies , roasted, seeded and chopped
• 3 garlic cloves , chopped
• 1 medium onion , diced
• 2 quarts water
• 1 tablespoon salt (to taste)
• 3 tablespoons lime juice , fresh squeezed

Directions:

1. Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
2. Cook for 30 minutes.
3. Strain liquid into a large bowl.
4. Place solid ingredients in a blender.
5. Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
6. You may have to do this in batches.
7. Add the lime juice and salt and blend for 30 seconds.
8. Chill and serve.

Reviews

[HotPepperRosemaryJelly]

Oh what I would do for Hatch Chili peppers roasted in a tortilla right now! Yum! Thank you for this fab recipe! I will use it most definitely next season! Jelly :)

[PaulaG]

I have been eating this by the spoonful. It is so delicious. My yield was more like 5 cups instead of the 8 mentioned as I think I made it a little thicker than the recipe intended. Definitely a winner in this house. Thanks MIss Annie for sharing.