Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Fresh tomatillos, husked &
- 1/2 lb Serrano chilies, seeded &
- 1 lb Roasted Sandia green chilies
- Seeded & chopped
- 1/3 bn Fresh cilantro, chopped
- 3 Garlic cloves, chopped
- 1 md Onion, diced
- 3 tb Fresh-squeezed lime juice
- 2 qt Water
- Chopped
- 2 tb Salt
- Chopped
Preparation
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. Chuys 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 on Jan 24, 1998
