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Chipotle Tomatillo Salsa
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    Chipotle Tomatillo Salsa

  • 3 Chipotle chilies from one 7 ounce can chipotle Chilies in adobo sauce*,rinsed, 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.
    Yield: 1 servings

    Origin: ???
    Posted By: Graeme Caselton BSc Get Hot

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