Chipotle Tomatillo Salsa - 1 Recipe - Cooking Index
|3||Chipotle chilies from one 7-ounce - can chipotle chilies in adobo sauce rinse, pat dry|
|3 teaspoons||15ml||Corn oil|
|1 lb||454g / 16oz||Tomatillos - husked, washed, halved|
|1||Red onion - chopped (small)|
|1/3 cup||5.3g / 0.2oz||Fresh cilantro - chopped|
|1 tablespoon||15ml||Rice vinegar|
|1/2 teaspoon||2.5ml||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 sautee 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.
Bon Appetit - June, 1993
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