Chipotle Tomatillo Salsa - 1

Recipe Ingredients

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

Recipe Instructions

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.

Source:
Bon Appetit - June, 1993

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