Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Whole husked tomatillos |
| 1 teaspoon | Extra virgin olive oil |
| 1 small | Sweet or red onion; chopped fine |
| ½ cup | Minced fresh cilantro |
| 2 \N | Canned (or to taste) chipotle chiles, minced |
| 1 tablespoon | Vinegar; white or cane |
| 1 teaspoon | Dried oregano (Mexican if you've got it) |
| ½ teaspoon | Salt; or more to taste |
Makes about 2 Cus
Heat broiler, cover baking sheet with foil for easier cleaning. Broil tomatillos 15-18 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 CHILE-HEADS DIGEST V4 #141 by Michael Bowers <bowers@...> on Oct 01, 1997