| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Whole husked tomatillos |
| 1 | ts | Extra virgin olive oil |
| 1 | sm | Sweet or red onion; chopped fine |
| 1/2 | c | Minced fresh cilantro |
| 2 | Canned (or to taste) chipotle chiles, minced | |
| 1 | tb | Vinegar; white or cane |
| 1 | ts | Dried oregano (Mexican if you've got it) |
| 1/2 | ts | Salt; or more to taste |
INSTRUCTIONS
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@elsie.ucdavis.edu> on Oct 01, 1997
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”