Chuys Restaurant Hatch Green Chili Salsa Recipes

Steps:

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

Steps:

• 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.

Steps:

• In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
• Add garlic and cook another 2 minutes.
• Stir flour in with onions and garlic so that it thickens.
• Add chopped chilies, beef broth and salt and mix well.
• Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
• The sauce should be thick enough to bind chilies and onions together.
• Sauce can be refrigerated for three days, or frozen.