The CookBook

Makes: 1 cup

Neede Ingredients
3 Chipotle chiles, from canned chipotle chiles in adobo sauce, rinsed & patted dry
1 tsp corn oil
1 Lb tomatillos, husks removed, halved
2 tsp corn oil
1 small red onion, chopped
1/3 C fresh cilantro, chopped
1 Tbsp rice vinegar
½ tsp dried oregano
salt
pepper

Step1
Puree the chiles in a blender.

Step2
Transfer to a large bowl.

Step3
Heat the first measure of corn oil in a large, heavy skillet over high heat.

Step4
Add the tomatillos.

Step5
Saute until browned on all sides (about 7 minutes).

Step6
Transfer to a work surface.

Step7
Add the second measure of corn oil to the skillet.

Step8
Saute the onion until tender (about 43 minutes).

Step9
Add the onion to the chile peppers.

Step10
Chop the tomatillos. Add to the onion & chile mixture.

Step11
Mix in the cilantro, vinegar and oregano.Season with salt and pepper.

Step12
Cover.Chill. Bring to room temperature before serving.

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