NotesThis is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.
1/2 lb fresh tomatillo, husked and chopped
1/2 lb serrano chili, seeded and chopped
1 lb hatch green chili, roasted, seeded and chopped
3 garlic cloves, chopped
1 medium onion, diced
2 quarts water
1 tablespoon salt (to taste)
3 tablespoons lime juice, fresh squeezed
Susan LoVette luvbakingbread - Sep 26, 2013
This is the best Green Chili Salsa. We use it with chips and I've used it for sauce for green chili cheese enchiladas. I've also canned 52 pints of it. My pantry can't be without this. It's the only salsa my husband will eat.