*  Exported from  MasterCook II  *
 
                          CHIPOTLE TOMATILLO SALSA
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Salsa
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Chipotle chilies from one 7- -- ounce can chipotle
                         Chilies in adobo sauce* -- rin
                         patted dry
    3      teaspoons     Corn oil
    1      pound         Tomatillos*; husks removed -- halved
    1      small         Red onion -- chopped
      1/3  cup           Fresh cilantro -- chopped
    1      tablespoon    Rice vinegar
      1/2  teaspoon      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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