Tomatillo Salsa

Total Time: 25 mins Preparation Time: 7 mins Cook Time: 18 mins

Ingredients

• 1 lb tomatillo, husked
• 1 tablespoon olive oil
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro leaves, chopped
• 2 canned chipotle chiles, finely chopped or 2 dried chipotle peppers
• 1 tablespoon vinegar
• 1 teaspoon dried oregano leaves (preferably mexican oregano)
• 1/2 teaspoon salt

Recipe

• 1 heat the broiler, and cover a baking sheet with aluminum foil.
• 2 with baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to 18 minutes, turning occasionally.
• 3 tomatillos will darken in spots.
• 4 remove from the broiler, allow to cool, and finely chop.
• 5 warm the olive oil in a skillet.
• 6 add the onion and sauté until softened.
• 7 in a bowl, combine the onion and tomatillos.
• 8 stir in all remaining ingredients.
• 9 may be served warm or cold.
• 10 notes: if using dried chipolte chiles, remove stems and seeds, place them in a pan, cover with water and bring to a boil.
• 11 remove from heat and allow chiles to soak until softened (the skin may still feel papery and tough, but the pulp will be tender).
• 12 process the chiles in a blender or food processor with only enough liquid to make a paste.
• 13 if you are preparing only a small quantity, you may press the softened chiles through a sieve, instead of using a blender or food processor.