MMMMM----- Recipe via Meal-Master (tm) v8.03
       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,
       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