Prep 7 mins
Cook 18 mins
Here is a recipe I got from Texas. Tomatillos look like tomatoes, but resemble the gooseberry.
- 1 lb tomatillo, husked
- 1 tablespoon olive oil
- 1⁄4 cup red onion, finely chopped
- 1⁄2 cup fresh cilantro leaves, chopped
- 2 canned chipotle chiles, finely chopped or 2 dried chipotle peppers
- 1 tablespoon white vinegar
- 1 teaspoon dried oregano leaves (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 ingredients.
- May be served warm or cold.
- 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, instead of using a blender or food processor.
Very good salsa! While the tomatillos were in the broiler, I chopped the onions, chipotles and cilantro in my food processor, the tomatillos got their turn in the processor once they cooled down a bit. I added an extra chipotle because I like it HOT!. Easy to put together and tasty with tortilla chips, I plan on serving the leftover salsa with fajitas. Thanks kcdelong for a good salsa recipe!