Chipotle-tomatillo salsa

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 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

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