Chipotle Tomatillo Salsa
153
Chipotle Tomatillo Salsa recipe
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 408g (14.4 oz)Amount per Serving
Calories 18745% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrate
9g
9%
Dietary Fiber 6g
24%
Sugars g
Protein
7g
Vitamin A 6%
•
Vitamin C 58%
Calcium 5%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
