| 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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