Chuys Restaurant Hatch Green Chili Salsa Recipes

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CHUY'S RESTAURANT HATCH GREEN CHILI SALSA

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.

Provided by Molly53

Categories     Sauces

Time 45m

Yield 1 1/2 quarts

Number Of Ingredients 9



Chuy's Restaurant Hatch Green Chili Salsa image

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.

Nutrition Facts : Calories 262.8, Fat 3, SaturatedFat 0.4, Sodium 3183.8, Carbohydrate 58.4, Fiber 14.7, Sugar 30.8, Protein 11.6

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

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE

Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX. Prep time does not include roasting chiles.

Provided by Miss Annie

Categories     Sauces

Time 35m

Yield 4 Cups (approximately)

Number Of Ingredients 7



Chuy's Hatch New Mexican Green Chile Sauce image

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.

Nutrition Facts : Calories 100, Fat 3.9, SaturatedFat 0.6, Sodium 1034.9, Carbohydrate 14.2, Fiber 1.9, Sugar 5.5, Protein 3.8

3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup onion, chopped
2 teaspoons minced garlic
2 cups roasted new mexican green chilies, peeled/seeded/chopped
2 cups beef broth
1 teaspoon salt

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