Smoky Tomatillo Salsa
At first glance, tomatillos look like tomatoes, but upon
closer inspection, they resemble their cousin, the gooseberry.
- 1 pound tomatillos, husks removed
- 1 tablespoon olive oil
- 1/4 cup finely chopped red onion
- 1/2 cup fresh cilantro leaves, chopped
- 2 canned chipolte chiles, finely chopped OR 2 dried chipolte chiles (see below)
- 1 tablespoon white vinegar
- 1 teaspoon dried leaf oregano (preferably Mexican oregano)
- 1/2 teaspoon salt
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.
Makes about 2 cups.