Chipotle Tomatillo Salsa
Chipotle Tomatillo Salsa recipe
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
chipotle chili peppers
from one 7 ounce can chipotle |
*
|
|
|
hot chili peppers
in adobo sauce, rinsed, patted dry |
*
|
||
| 3 | teaspoons |
corn oil
|
|
| 1 | pound |
tomatillos
husks removed, halved |
|
| 1 | small |
red onion
chopped |
|
| ⅓ | cup |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
rice vinegar
|
|
| ½ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chipotle chili peppers
from one 7 ounce can chipotle |
*
|
| 1 | x |
hot chili peppers
in adobo sauce, rinsed, patted dry |
*
|
| 15 | ml |
corn oil
|
|
| 453.6 | g |
tomatillos
husks removed, halved |
|
| 1 | small |
red onion
chopped |
|
| 79 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
rice vinegar
|
|
| 2.5 | ml |
oregano
dried |
|
Directions
Purée 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 sauté 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.
