Red And Green Salsa

• 1 dried chipotle chile (or 1 canned)
• 1 jalapeno pepper, stemmed and seeded
• 1 lb tomatillo, husks removed (about 6)
• 2 medium tomatoes, stemmed
• 1 teaspoon vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 tablespoon lime juice
• salt and pepper, to taste
• 2 tablespoons cilantro, chopped (optional)

1. Preheat oven to 450u0b0F.
2. Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
3. Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
4. Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.

chile, pepper, tomatoes, vegetable oil, oregano, marjoram, lime juice, salt, cilantro

Taken from www.food.com/recipe/red-and-green-salsa-129673 (may not work)