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| RECIPE FOR CHIPOTLE TOMATILLO SALSA |
Title: Chipotle Tomatillo Salsa
Category: Mexican
Serves: 1
Ingredients:
| 3.00 | | Chipotle chilies from one 7- | | | -ounce can chipotle | | | Chilies in adobo sauce*, rin | | | -sed, patted dry | | 3.00 | ts | Corn oil | | 1.00 | lb | Tomatillos*; husks removed, | | | -halved | | 1.00 | sm | Red onion; chopped | | 0.33 | c | Fresh cilantro; chopped | | 1.00 | tb | Rice vinegar | | 0.50 | ts | Dried oregano |
Instructions:
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.
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