Bitsy's Kitchen

Chipotle Tomatillo Salsa

3 Chipotle chilies from one 7 ounce can chipotle Chilies in adobo sauce*, rinsed, patted dry
3 tsp. Corn oil
1 lb. Tomatillos*; husks removed, halved
1 sm. Red onion; chopped
1/3 cup Fresh cilantro; chopped
1 Tbsp. Rice vinegar
1/2 tsp. 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.

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