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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

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