Recipe - Hashed Brown Potato Cakes With Fried Eggs

2 qt Water
One half pound Fresh tomatillos
One half pound Fresh serrano chili peppers
1 pound Roasted Sandia green chili
peppers
1/3 bn Cilantro
3 md Cloves garlic; peeled
1 md White onion; peeled and
minced
2 tablespoon Salt
2 tablespoon Freshly squeezed lime juice

http://www.lubbockonline.com/news/100296/hatch.htm

DCook'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
chilies, as desired.

1. Place water in large pot and add tomatillos, serrano chilies, Sandia
chilies, cilantro, garlic and onion. Bring to boil and simmer for 30
minutes.

2. Strain liquid into a container and place solid ingredients in blender.
(You may have to work in batches.) Add One half of the strained liquid to
blender and blend until smooth.

3. 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. (Yield:
1One half quarts)

(Nutritional information (per One half cup): 16 calories, 0.18 grams fat, no
saturated fat, no cholesterol, 535 milligrams sodium, 10 percent calories
from fat.)

Source: Steve Stanley, Chuy's Restaurant

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Mar 05, 1999,
converted by MM_Buster v2.0l.