Tomatillo Salsa

1. 1

   Heat the broiler, and cover a baking sheet with aluminum foil.

2. 2

   With baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to 18 minutes, turning occasionally.

3. 3

   Tomatillos will darken in spots.

4. 4

   Remove from the broiler, allow to cool, and finely chop.

5. 5

   Warm the olive oil in a skillet.

6. 6

   Add the onion and saute until softened.

7. 7

   In a bowl, combine the onion and tomatillos.

8. 8

   Stir in all remaining ingredients.

9. 9

   May be served warm or cold.

10. 10

    Notes: If using dried chipolte chiles, remove stems and seeds, place them in a pan, cover with water and bring to a boil.

11. 11

    Remove from heat and allow chiles to soak until softened (the skin may still feel papery and tough, but the pulp will be tender).

12. 12

    Process the chiles in a blender or food processor with only enough liquid to make a paste.

13. 13

    If you are preparing only a small quantity, you may press the softened chiles through a sieve, instead of using a blender or food processor.

* Per serving · 4 servings · Values may vary.

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