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Chipotle Tomatillo Salsa


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  • 3 Chipotle chilies from one 7 ounce can chipotle chilies in adobo sauce, rinsed, patted dry
  • 3 ts Corn oil
  • 1 lb tomatillos, husks removed, halved
  • 1 small red onion, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tb. rice vinegar
  • 1/2 ts dried oregano


Adapted from


Step 1

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).

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