Ingredients
3 chipotle chilies from one 7- ounce, can chipotle
1 chilies in adobo sauce*, rin sed, p, atted dry
3 tsp corn oil
1 lb tomatillos*, husks removed, halved
1 small red onion, chopped
1/3 cup fresh cilantro, chopped
1 tbsp rice vinegar
1/2 tsp dried oregano
Directions
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
Servings: 1 servings
Chipotle Tomatillo Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Vegetable
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We hope you enjoy this Chipotle Tomatillo Salsa recipe.
