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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