Salsa

Ahh, the taste still lingers. That was a bowl of Green Chili Salsa, a la Chuy's Restaurant.  I made five different kinds of salsa for my birthday, and some of them were a little fiery. This one involved serrano peppers, some tomatillos, garlic, onions, cilantro, and of course, green chilies. It wasn't as hot this time around, since I cut the serranos back from 8 oz. But I am the only one eating it, there are too many delicate tongues around that can't handle spicy. Tortilla chips are also a special treat at our house - that's why I like to see the Restaurant Size box come home from Sam's Club, once a year. They are almost gone now, along with the salsa.....and I will have to adopt more normal eating pleasures for the rest of the year.  So here is the recipe for those of you who want to try it.

Chuys Salsa

2 quarts water

½ lb tomatillos

5 oz serranos, whole

1 lb green chiles (or 3 cans)

⅓ cup cilantro

3 medium cloves garlic

1 onion, chopped

2 tbl salt

All ingredients except salt in large pot, boil 30 min. Strain, saving juice. Now add the salt. Blend solid ingredients, and add back ½ the strained out liquid. Makes nearly 2 qts. Hot!