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Smoky Tomatillo Salsa

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:lol: "Secrets to Cooking Tex-Mex"

Smoky Tomatillo Salsa


1 Pound Tomatillos, husked

1 tablespoon Olive oil

1/4 C Red onion, finely chopped

1/2 C Fresh cilantro leaves, chopped

2 Canned chipolte chiles, finely chopped OR 2 dried chipolte chiles

(see below)

1 tablespoon white vinegar

1 teaspoon dried leaf oregano (preferably Mexican oregano)

1/2 teaspoon salt


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 the 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


May be served warm or cold. Makes about 2 cups.

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


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