Smoky Tomatillo Salsa

Smoky Tomatillo Salsa

Ingredients:
1 Pound Tomatillos, husked
1 Teaspoon Olive oil
¼ Cup Red onion, finely chopped
½ Cup Fresh cilantro leaves, chopped
2 Canned chipolte chiles, finely chopped OR 2 dried chipolte chiles
1 Teaspoon White vinegar
1 Teaspoon Dried leaf oregano (preferably Mexican oregano)
½ Teaspoon Salt

Directions:
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 broiler, allow to cool, and finely chop.
Warm the olive oil in a skillet. Add the onion and saute until softened.
In a bowl, combine the onion and tomatillos. Stir in all remaining
ingredients.
May be served warm or cold. Makes about 2 cups.
Smoky Tomatillo Salsa 73
Southern Potato Salad