Salsawithgreenchilies Recipes

CHUY'S HATCH GREEN CHILE SALSA

Steps:

• Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
• Cook for 30 minutes.
• Strain liquid into a large bowl.
• Place solid ingredients in a blender.
• Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
• You may have to do this in batches.
• Add the lime juice and salt and blend for 30 seconds.
• Chill and serve.

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

TOMATO/GREEN CHILE SALSA

Steps:

• Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
• Reduce heat and simmer 20 minutes, stirring occasionally.
• Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.