| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 2 | qt | Water |
| 1/2 | lb | Fresh tomatillos |
| 1/2 | lb | Fresh serrano chili peppers |
| 1 | lb | Roasted Sandia green chili peppers |
| 1/3 | bn | Cilantro |
| 3 | md | Cloves garlic; peeled |
| 1 | md | White onion; peeled and diced |
| 2 | tb | Salt |
| 2 | tb | Freshly squeezed lime juice |
INSTRUCTIONS
http://www.lubbockonline.com/news/100296/hatch.htm DCook'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 chilies, as desired. 1. Place water in large pot and add tomatillos, serrano chilies, Sandia chilies, cilantro, garlic and onion. Bring to boil and simmer for 30 minutes. 2. 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. 3. 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. (Yield: 11/2 quarts) (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.) Source: Steve Stanley, Chuy's Restaurant Posted to CHILE-HEADS DIGEST by RST G <[email protected]> on Mar 05, 1999, converted by MM_Buster v2.0l.
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