Rock & Roll BBQ Salsa Ranchera

• 1 tablespoon corn oil
• 6 medium tomatillos, husked and rinsed
• 8 garlic cloves, chopped
• 1 medium onion, White
• 1 (7 ounce) can chipotle chiles in adobo
• 12 cup fresh cilantro, loosely packed
• 1 cup water
• 12 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon lime juice

1. Add oil to a frying pan.
2. Over medium heat brown your tomatillos.
3. They may blacken a bit, no worries.
4. Cook until soft and splitting.
5. Remove the tomatillos and set aside.
6. Add Onions to pan and cook them until soft and translucent.
7. Add garlic and cook for another 2 minutes.
8. Add all ingredients to your blender or food processor and process until smooth.
9. Adjust water to control texture and your own personal taste.
10. Chill for at least 2 hours for flavors to blend.
11. Serve with tortilla chips.
12. Keeps for at least 3 days.

corn oil, garlic, onion, chipotle chiles, fresh cilantro, water, salt, black pepper, lime juice

Taken from www.food.com/recipe/rock-roll-bbq-salsa-ranchera-212068 (may not work)