Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Chipotle chilies from one 7- -halved
-ounce can chipotle 1 sm Red onion; chopped
Chilies in adobo sauce*, rin 1/3 c Fresh cilantro; chopped
-sed, patted dry 1 tb Rice vinegar
3 ts Corn oil 1/2 ts Dried oregano
1 lb Tomatillos*; husks removed,

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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