Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    chipotle chilies from one 7-ounce -- can chipotle
                        -- chilies in adobo sauce -- rinse, pat dry
   3      teaspoons     corn oil
   1      pound         tomatillos -- husked, washed,
                        -- halved
   1      small         red onion -- chopped
     1/3  cup           fresh cilantro -- chopped
   1      tablespoon    rice vinegar
     1/2  teaspoon      dried oregano

Preparation:

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 sauté‚ 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.