Ingredients Jump to Instructions ↓

  1. 3 Chipotle chilies from one

  2. -ounce can chipotle Chilies in adobo sauce*, rin -sed, patted dry 3 ts Corn oil

  3. 1 lb Tomatillos*; husks removed,

  4. -halved 1 sm Red onion; chopped

  5. 1/3 c Fresh cilantro; chopped

  6. 1 tb Rice vinegar

  7. 1/2 ts Dried oregano

  8. 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

  9. 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

  10. 1-1/2 cups. Source: Bon Appetit - June,


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