Chuy'S Restaurant Hatch Green Chili Salsa

• 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

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.

water, fresh tomatillo, fresh serrano chili pepper, green chili pepper, cilantro, garlic, white onion, salt, freshly squeezed lime juice

Taken from www.food.com/recipe/chuys-restaurant-hatch-green-chili-salsa-129900 (may not work)