Chipotle Tomatillo Salsa

• 3 each chipotle chili peppers from one 7 ounce can chipotle
• 1 x hot chili peppers in adobo sauce, rinsed, patted dry
• 3 teaspoons corn oil
• 1 pound tomatillos husks removed, halved
• 1 small red onion chopped
• 13 cup cilantro fresh, chopped
• 1 tablespoon rice vinegar
• 1/2 teaspoon oregano dried

1. Puree chilies in blender.
2. Transfer to large bowl.
3. Heat 1 teaspoon oil in heavy large skillet over high heat.
4. Add tomatillos and cook until brown on all sides, about 7 minutes.
5. Transfer to work surface.
6. Add 2 teaspoons oil to skillet.
7. Add onion and saute until tender, about 4 minutes.
8. Add onion to chilies.
9. Chop tomatillos; add to chili-onion mixture.
10. Mix in cilantro, vinegar and oregano.
11. Season with salt and pepper.
12. (Can be made 2 days ahead.
13. Cover; chill.
14. Bring to room temperature.)
15. *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets.

chipotle chili peppers, hot chili peppers, corn oil, red onion, cilantro, rice vinegar, oregano

Taken from recipeland.com/recipe/v/chipotle-tomatillo-salsa-46206 (may not work)