Chipotle-Tomatillo Salsa

From The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Note: Tomatillos look like green tomatoes, but they are actually more closely related to the gooseberry. Roasting mellows the citrus-like bite.

Ingredients:

• 1 lb whole tomatillos, husked
• 1 Tbsp extra-virgin olive oil
• 1 small red or sweet onion, finely chopped
• 1/2 cup minced, fresh cilantro
• 2 canned chipotle chiles, minced (or more to taste)
• 1 Tbsp vinegar, preferably white
• 1 tsp dried oregano
• 1/2 tsp salt, or more to taste

Directions:

Heat the broiler. Place the tomatillos on a small baking sheet covered with foil for easier cleaning. Broil the tomatillos for 15 to 18 minutes, turning occasionally until the tomatillos are soft and dark in spots. Cool the tomatillos briefly.

Warm the oil in a small skillet. Add the onion and sauté until just softened. Transfer the onion to a medium bowl.

Chop the tomatillos fine and add them to the onion. Stir in remaining ingredients. The salsa can bed served warm or refrigerated.

Variations:

In a hurry? Use canned tomatillos. Add beans for a low-fat combination.

Makes about 2 cups

Per 2 Tbsp: 23 calories; (46% calories from fat); 1g total fat; .16g saturated fat; 0mg cholesterol; 99mg sodium; 3g total carbohydrate; .46g protein