Tomatillo Salsa

• 1 lb tomatillo, husked
• 1 tablespoon olive oil
• 14 cup red onion, finely chopped
• 12 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)
• 12 teaspoon salt

1. Heat the broiler, and cover a baking sheet with aluminum foil.
2. With baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to 18 minutes, turning occasionally.
3. Tomatillos will darken in spots.
4. Remove from the broiler, allow to cool, and finely chop.
5. Warm the olive oil in a skillet.
6. Add the onion and saute until softened.
7. In a bowl, combine the onion and tomatillos.
8. Stir in all remaining ingredients.
9. May be served warm or cold.
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. 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. Process the chiles in a blender or food processor with only enough liquid to make a paste.
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.

olive oil, red onion, cilantro, chipotle chiles, white vinegar, oregano, salt

Taken from www.food.com/recipe/tomatillo-salsa-62415 (may not work)