Recipe: Chuy's Restaurant Hatch Green Chili Salsa

Chuy's Restaurant Hatch Green Chili Salsa
Source: Steve Stanley, Chuy's Restaurant
Yield: 1 1/2 quarts

2 quarts water
1/2 pound fresh tomatillos (see cook's note)
1/2 pound fresh Serrano chile peppers (see cook's note)
1 pound roasted Sandia green chile peppers
1/3 bunch cilantro
3 medium cloves garlic, peeled
1 medium white onion, peeled and diced
2 tablespoons salt
2 tablespoons freshly squeezed lime juice

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.

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.