Preparation:
Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes.
Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and sauté‚ until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture.
Mix in cilantro, vinegar and oregano. Season with salt and pepper. Cover and chill. Bring to room temperature to serve.
Can be made 2 days ahead.
Makes 1-1/2 cups. |
