| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Appetizers, Mexican | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh tomatillos, husked & |
| Chopped | ||
| 1/2 | lb | Serrano chilies, seeded & |
| Chopped | ||
| 1 | lb | Roasted Sandia green chilies |
| Seeded & chopped | ||
| 1/3 | bn | Fresh cilantro, chopped |
| 3 | Garlic cloves, chopped | |
| 1 | md | Onion, diced |
| 2 | qt | Water |
| 2 | tb | Salt |
| 3 | tb | Fresh-squeezed lime juice |
INSTRUCTIONS
Put all ingredients except salt and lime Juice in a large kettle and bring to a light boil. Cook for 30 minutes. Strain into large bowl Place solid ingredients in blender. Add half (about 3 cups) of the strained liquid. Blend until smooth (You may, have to do this in batches ) Add lime juice and salt and blend for 30 seconds. Chill and serve. Makes about 2 quarts. Chuy's Restaurant, Dallas, TX and the Dallas Morning News 8/21/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Jan 24, 1998
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