Yield: 1 Servings
|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