Chipotle tomatillo salsa #1

Yield: 4 Servings

Measure Ingredient
3 \N Chipotle chiles; from canned Chipotle chiles in adobo sauce; rinsed & patted dry
1 teaspoon Corn oil
1 pounds Tomatillos; husks removed, halved
2 teaspoons Corn oil
1 small Red onion; chopped
⅓ cup Fresh cilantro; chopped
1 tablespoon Rice vinegar
½ teaspoon Dried oregano
\N \N Salt
\N \N Pepper

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. Saute until browned on all sides (about 7 minutes). Transfer to a work surface. Add the second measure of corn oil to the skillet. Saute the onion until tender (about 43 minutes). Add the onion to the chile peppers. Chop the tomatillos. Add to the onion & chile mixture. Mix in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill.

Bring to room temperature before serving. Joel Ehrlich <Joel.Ehrlich@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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