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Chipotle Tomatillo Salsa - 2

Courses: Sauces
Serves: 1 people

Recipe Ingredients

3   Chipotle chiles - canned in adobo sauce, rinse and pat dry
1 tablespoon 15mlCorn oil
1 lb 454g / 16ozTomatillos - husked and halved
2 teaspoons 10mlCorn oil
1 teaspoon 5mlRed onion - chopped (small)
1/3 cup 5.3g / 0.2ozCilantro - fresh, chopped
1 tablespoon 15mlRice wine vinegar
1/2 teaspoon 2.5mlOregano - dried
  Salt and pepper - to taste

Recipe Instructions

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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