Smoky Tomatillo Salsa
At first glance, tomatillos look like tomatoes, but upon closer inspection, they resemble their cousin, the gooseberry.
- Heat the broiler, and cover a baking sheet with aluminum foil.
- With baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to 18 minutes, turning occasionally. Tomatillos will darken in spots.
- Remove from broiler, allow to cool, and finely chop.
- Warm the olive oil in a skillet.
- Add the onion and sauté until softened.
- In a bowl, combine the onion and tomatillos.
- Stir in all remaining ingredients.
- May be served warm or cold.
Note: If using dried chipolte chiles, remove stems and
seeds, place them in a pan, cover with water and bring to a boil.
Remove from heat and allow chiles to soak until softened (the skin may
still feel papery and tough, but the pulp will be tender).
Process the chiles in a blender or food processor with only enough liquid to make a paste. If you are preparing only a small quantity, you may press the softened chiles through a sieve, rather than use a blender or food processor.
Total time: 45 Min
Recipe editor Patricia Mitchell