Chipotle chiles; from canned Chipotle chiles in adobo sauce; rinsed & patted dry
1
ts
Corn oil
1
lb
Tomatillos; husks removed, halved
2
ts
Corn oil
1
sm
Red onion; chopped
1/3
c
Fresh cilantro; chopped
1
tb
Rice vinegar
1/2
ts
Dried oregano
Salt
Pepper
INSTRUCTIONS
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@salata.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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