Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Chipotle chilies from one 7- -- ounce can chipotle
Chilies in adobo sauce* -- rin
patted dry
3 teaspoons Corn oil
1 pound Tomatillos*; husks removed -- halved
1 small Red onion -- chopped
1/3 cup Fresh cilantro -- chopped
1 tablespoon Rice vinegar
1/2 teaspoon Dried oregano
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 saute 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. (Can be made 2 days ahead.
Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos
are available at Latin American markets, specialty food stores and some
supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993
