Adapted from The Border Cookbook
1 lb whole tomatillos, husked
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 small red or sweet onion, finely chopped
1/2 cup fresh cilantro, minced
2 canned chipotle chilies, minced (or more to taste)
1 Tbsp vinegar, preferably white or cane
1 tsp DLM Dried Oregano
1/2 tsp salt, or more to taste
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 be served warm or refrigerated. Makes about 2 cups