| 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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