Salsa Recipes

Chipotle Tomatillo Salsa

  
3 Chipotle Chiles,Canned in 
Adobo Sauce-- rinse and pat dry
1 Tbsp. Corn Oil
1 Lb. Tomatillos 
-- husked and halved
2 Tsp. Corn Oil
1 Small Red Onion 
-- chopped
1/3 Cup Cilantro, Fresh 
-- chopped
1 Tbsp. Rice Wine Vinegar
1/2 Tsp. Oregano, Dried
Salt And Pepper -- to taste

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.
Sauté 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.