Ingredients
3 chipotle chiles in adobo sauce, chopped
3 t. corn oil
1 lb. tomatillos, halved (skins removed)
1 small red onion chopped
1/3 c. chopped cilantro
1T rice vinegar
1/2 t. dried oregano
Preparation
Puree chiles in blender. Transfer to large bowl. Heat 1 t. oil in large heavy skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 t. oil to skillet. Add onion and saute about 4 minutes. Add onion to chiles. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season w/salt and pepper. Can be made 2 days in advance. Serve warm or room temperature.
