Chipotle Tomatillo Salsa - 2

Recipe Ingredients

3		Chipotle chiles - canned in adobo sauce, rinse and pat dry
1 tablespoon	15ml	Corn oil
1 lb	454g / 16oz	Tomatillos - husked and halved
2 teaspoons	10ml	Corn oil
1 teaspoon	5ml	Red onion - chopped (small)
1/3 cup	5.3g / 0.2oz	Cilantro - fresh, chopped
1 tablespoon	15ml	Rice wine vinegar
1/2 teaspoon	2.5ml	Oregano - dried
		Salt and pepper - to taste

Recipe 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.

Sautee until browned on all sides (about 7 minutes). Transfer to a work surface. Add the second measure of corn oil to the skillet. Sautee the onion until tender (about 43 minutes). Add the onion to the chile peppers. Chop the tomatillos. Add to the onion and chile mixture.

Mix in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill. Bring to room temperature before serving.

Source:
Bon Appetit - June, 1993

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.