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Nutrition Facts
Serving Size 1 quarts 1983g Recipe makes 1 1/2 quarts)
Calories 264
Calories from Fat 26		(10%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3170mg		132%
Potassium 2085mg		59%
Total Carbohydrate 59.0g		19%
	Dietary Fiber 14.4g	57%
	Sugars 31.1g
Protein 11.4g		22%
how is this calculated?

Chuy's Restaurant Hatch Green Chili Salsa

Recipe #129900 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Molly53
Jul 15, 2005

Source: Steve Stanley, Chuy's Restaurant 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. Chilling time not included in the preparation time.

1 1/2 quarts (change servings and units)

Ingredients

2 quarts water
1/2 lb fresh tomatillo
1/2 lb fresh serrano chili pepper
1 lb roasted sandia green chili pepper
1/3 bunch cilantro
3 medium garlic cloves, peeled
1 medium white onion, peeled and diced
2 teaspoons salt
2 tablespoons freshly squeezed lime juice

Directions

1
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
2
Bring to boil and simmer for 30 minutes.
3
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
4
Add 1/2 of the strained liquid to blender and blend until smooth.
5
Add lime juice and salt and blend 30 seconds.
6
Chill before serving.
7
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
8
Can be stored in a sealed container for 4 days in the refrigerator.