Green Monster

Menu Part: 
Sauce
Cuisine Type: 
Mexican
Serves: 
4 cups

This recipe is mild and filled with flavor, making it a great dish for catering.

Ingredients

3 lb. tomatillos
2 lb. fresh serrano chilis
1 lb. habañero chilis, fresh, stems removed
1 bunch cilantro, chopped
2 cups lime juice
Salt to taste

Steps

  1. Roast tomatillos at 350°F for 15 minutes, or until blistered and soft. Pulse remaining ingredients in food processor to get chunky consistency. Blend tomatillos with chili mixture. Season to taste.
Source: Bon Appétit Management Co. at FM7 Café

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources