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
• Puree the chiles in a blender.
• Transfer to a large bowl.
• Heat the first measure of corn oil in a large, heavy skillet over high heat.
• Add the tomatillos.
• Saute until browned on all sides (about 7 minutes).
• Transfer to a work surface.
• Add the second measure of corn oil to the skillet.
• Saute the onion until tender (about 43 minutes).
• Add the onion to the chile peppers.
• Chop the tomatillos.
• Add to the onion & chile mixture.
• Mix in the cilantro, vinegar and oregano.
• Season with salt and pepper.
• Cover.
• Chill.
• Bring to room temperature before serving.