Tomatillo Salsa

Name: Tomatillo Salsa
Ingredients: 1 lb tomatillo, husked; 1 tablespoon olive oil; 14 cup red onion, finely chopped; 12 cup fresh cilantro leaves, chopped; 2 canned chipotle chiles, finely chopped or 2 dried chipotle peppers; 1 tablespoon white vinegar; 1 teaspoon dried oregano leaves (preferably Mexican oregano); 12 teaspoon salt

8 ingredients

13 steps

Ingredients

1 lb tomatillo, husked
1 tablespoon olive oil
14 cup red onion, finely chopped
12 cup fresh cilantro leaves, chopped
2 canned chipotle chiles, finely chopped or 2 dried chipotle peppers
1 tablespoon white vinegar
1 teaspoon dried oregano leaves (preferably Mexican oregano)
12 teaspoon salt

Directions

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 saute 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.