Title: Hatch Green Chili Salsa From Chuy's Restaurant
Categories: Mexican
Yield: 4 Servings

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

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

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