•      1 Pound Tomatillos, husked
•      1 tablespoon Olive oil
•      1/4 C Red onion, finely chopped
•      1/2 C Fresh cilantro leaves, chopped
•      2 Canned chipotle 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

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. 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
processor.

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