Title: Chipotle Tomatillo Salsa
Categories: Sauce Salsa
Yield: 1 Servings
| 3 | | Chipotle chilies from one 7- ounce can chipotle |
| | | Chilies in adobo sauce*, rin sed, patted dry |
| 3 | ts | Corn oil |
| 1 | lb | Tomatillos*; husks removed, halved |
| 1 | sm | Red onion; chopped |
| 1/3 | c | Fresh cilantro; chopped |
| 1 | tb | Rice vinegar |
| 1/2 | ts | 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