Chuys Hatch Green Chile Salsa Recipes

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CHUY'S HATCH GREEN CHILE SALSA



Chuy's Hatch Green Chile Salsa image

This 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.

Provided by Miss Annie

Categories     Sauces

Time 55m

Yield 2 Quarts

Number Of Ingredients 8

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

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.

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE



Chuy's Hatch New Mexican Green Chile Sauce image

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

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

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

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