Recipe - Chipotle-Tomatillo Salsa

1 pound Whole husked tomatillos
1 teaspoon Extra virgin olive oil
1 small Sweet or red onion; chopped
fine
One half cup Minced fresh cilantro
2 Canned (or to taste)
chipotle chiles, minced
1 tablespoon Vinegar; white or cane
1 teaspoon Dried oregano (Mexican if
you've got it)
One half teaspoon Salt; or more to taste

Makes about 2 Cus

Heat broiler, cover baking sheet with foil for easier cleaning. Broil
tomatillos 1518 min, turning occasionally until tomatillos are soft and
dark in spots. Cool briefly.

Warm oil, saute onion until just softened. Chop tomatillos fine, add to
onion in a small bowl. Stir in rest of ingredients. Serve warm or cold.

Posted to CHILEHEADS DIGEST V4 #141 by Michael Bowers
bowers@elsie.ucdavis.edu on Oct 01, 1997