Chipotle Tomatillo Salsa - 1 |
Course : Salsas
Source: Bon Appetit - June, 1993
Serves: 1 |
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Ingredients:
1/2 teaspoon dried oregano |
1 tablespoon rice vinegar |
1/3 cup fresh cilantro -- chopped |
1 small red onion -- chopped |
1 pound tomatillos -- husked, washed, halved |
3 teaspoons corn oil |
3 medium chipotle chilies from one 7-ounce -- can chipotle chilies in adobo sauce -- rinse, pat dry |
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Preparation / 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 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.
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