Chipotle Tomatillo Salsa Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Chipotle chilies from one 7- ounce can chipotle,
Chilies in adobo sauce*, rin sed, patted dry
3 tsp: Corn oil,
1 lbs: Tomatillos*, husks removed, halved
1 small: Red onion, chopped
1/3 cup: Fresh cilantro, chopped
1 tbsp: Rice vinegar,
1/2 tsp: Dried oregano,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp