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Chipotle Tomatillo Salsa

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHIPOTLE TOMATILLO SALSA
 Categories: Sauces, Salsa
      Yield: 1 Servings
 
      3    Chipotle chilies from one 7-
           -ounce can chipotle
           Chilies in adobo sauce*, rin
           -sed, 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. Source: Bon Appetit - June, 1993
 
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