Chipotle Tomatillo Salsa - 2 Recipe - Cooking Index
|3||Chipotle chiles - canned in adobo sauce, rinse and pat dry|
|1 tablespoon||15ml||Corn oil|
|1 lb||454g / 16oz||Tomatillos - husked and halved|
|2 teaspoons||10ml||Corn oil|
|1 teaspoon||5ml||Red onion - chopped (small)|
|1/3 cup||5.3g / 0.2oz||Cilantro - fresh, chopped|
|1 tablespoon||15ml||Rice wine vinegar|
|1/2 teaspoon||2.5ml||Oregano - dried|
|Salt and pepper - to taste|
Puree the chiles in a blender. Transfer to a large bowl. Heat the first measure of corn oil in a large, heavy skillet over high heat. Add the tomatillos.
Sautee until browned on all sides (about 7 minutes). Transfer to a work surface. Add the second measure of corn oil to the skillet. Sautee the onion until tender (about 43 minutes). Add the onion to the chile peppers. Chop the tomatillos. Add to the onion and chile mixture.
Mix in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill. Bring to room temperature before serving.
Bon Appetit - June, 1993
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