Ingredients
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1 pound tomatillos, husks removed
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1 tablespoon olive oil
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1/4 cup finely chopped red onion
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1/2 cup fresh cilantro leaves, chopped
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2 canned chipolte chiles, finely chopped OR 2 dried chipolte chiles (see below)
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1 tablespoon white vinegar
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1 teaspoon dried leaf oregano (preferably Mexican oregano)
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1/2 teaspoon salt
Instructions
- 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.
Notes
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.
