Smoky Tomatillo Salsa
At first glance, tomatillos look like tomatoes, but upon closer inspection, they resemble their cousin, the gooseberry.
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.
Recipe editor Patricia Mitchell
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.
For more salsa recipes, see:
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