3 Chipotle chilies from one 7-
-ounce can chipotle Chilies in adobo sauce*, rin -sed, patted dry 3 ts Corn oil
1 lb Tomatillos*; husks removed,
-halved 1 sm Red onion; chopped
1/3 c Fresh cilantro; chopped
1 tb Rice vinegar
1/2 ts Dried oregano
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